As summer’s bounty fills up farm stands, I’m reminded of the simple joy of quick pickles. Ever since childhood when my grandmother would pickle fresh vegetables from her garden, I’ve loved their bright, tangy crunch. Recreating those quick refrigerator pickles connects me to treasured memories of time spent together in her little kitchen.
Lately I’ve been feeling nostalgic, missing my grandmother’s guidance in the kitchen. With autumn approaching, I decided now is the perfect time to try my hand at quick pickling some of summer’s last vegetables. Not only will this provide a little taste of sunshine during cold months, but the act of pickling itself warms my heart.[2]
For my first batch, I chose slender Japanese cucumbers, carrots, radishes and red chiles. I can practically taste the sweet, garlicky pickled flavor already! I’m hopeful my quick pickles turn out even half as delicious as my grandmother’s always did. She’d be proud to know I’m carrying on this food tradition. It may take some trial and error to get the brine right, but that’s the fun of cooking – making each recipe your own.[3]
I can’t wait to see you all at the farm stand this weekend. Please share any favorite pickle recipes or tips! For now, I’m off to gather ingredients and channel my grandmother’s guidance. More to come soon on these quick pickles.
Quick Pickles Recipe
QUICK PICKLES
Equipment
Ingredients
Instructions
- Cut the cucumbers into uniform strips or round slices.
- Put the cucumbers in a medium bowl and sprinkle with the sugar and salt. Toss gently to coat.
- Add the vinegar, stirring to coat the cucumber slices well.
- Refrigerate for 20 minutes before serving.
Video
Notes
- ariety Matters: Experiment with a medley of veggies like cucumbers, carrots, radishes, and bell peppers for a rainbow of flavors and colors. Â
- Customize the Heat: Adjust the level of spiciness by adding more or less red pepper flakes, ensuring your pickles suit your taste preferences. Â
- Instant Gratification: These quick pickles are ready to enjoy within a few hours, but the longer they sit, the bolder the flavors become. Store them in the fridge for up to a month.
Nutrition
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This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.
Cooking Tips
Firstly, opt for the freshest, most vibrant vegetables you can find. There’s something inherently satisfying about using produce at the peak of its flavor – it translates into a crunch that resonates with each bite. I find that a mix of colorful vegetables not only adds visual appeal but also contributes to a diverse flavor profile.
When it comes to the brine, don’t underestimate the power of balance. A harmonious blend of vinegar, salt, and a touch of sweetness can elevate the overall taste, creating a pickle that dances on your taste buds without overwhelming them. Experimenting with different ratios allows you to tailor the pickles to your unique palate.
Embrace your creative side by incorporating aromatic herbs and spices into the mix. The fragrant dance of dill, garlic, and mustard seeds can turn a simple jar of cucumbers into a sensory delight. It’s a small detail that makes a big difference, enhancing both the aroma and the overall eating experience.
Lastly, let patience be your companion. Although they’re called quick pickles, allowing them a bit of time to marinate in the refrigerator enhances the infusion of flavors. It’s a lesson in delayed gratification, but one that pays off when you finally savor those perfectly pickled bites.
Serving Suggestions
Picture the savory perfection of Japanese gyoza, where the zesty crunch of quick pickles adds a refreshing counterbalance to the rich dumpling flavors. Transform your classic yakisoba into a tangy delight by incorporating quick pickles, introducing a delightful contrast in textures to the Japanese noodle stir fry. Experience the comforting warmth of miso soup accompanied by a side of quick pickles, where the tanginess harmonizes with the savory umami notes of the soup. Elevate your fish tacos with the burst of freshness from quick pickles, providing a crisp and tangy profile to complement the lightness of the dish. Upgrade your cheese dog by topping it with a generous layer of quick pickles, adding a zesty kick that cuts through the cheese’s richness. And finally, pair the bold flavors of katsu curry with quick pickles for a delightful contrast, where the tangy crunch enhances the overall heartiness of the curry. These serving suggestions promise a symphony of flavors, with quick pickles playing a versatile role in transforming each dish into a culinary masterpiece.
FAQ of Quick Pickles
- Can I pickle different types of vegetables? Certainly! The Quick Pickling method is versatile and works well with various vegetables like cucumbers, carrots, onions, bell peppers, and more. Just ensure you adjust the slicing and preparation to suit each vegetable’s texture.
- How long should I let the pickles sit in the refrigerator before eating them? While you can enjoy Quick Pickles after a few hours, they develop richer flavors if you let them sit in the refrigerator for at least 4-6 hours, or ideally, overnight. This allows the flavors to fully infuse into the vegetables.
- How long do Quick Pickles last in the refrigerator? Quick Pickles are best consumed within a week to maintain their texture and taste. Over time, they might become softer and less crunchy.
- Can I adjust the level of spiciness in the pickles? Absolutely! If you prefer milder or spicier pickles, adjust the amount of chili flakes or other spices accordingly. Remember, a little goes a long way, so start with a small amount and taste as you go.
- Can I reuse the leftover brine for another batch of pickles? Yes, you can reuse the brine for a second batch of Quick Pickles. However, using the brine more than once might result in slightly milder flavors. Make sure to store the leftover brine in the refrigerator.
Conclusion
I hope you’ve enjoyed this quick and easy refrigerator pickles recipe as much as I’ve enjoyed sharing it with you. As I mentioned at the start, I work at Food and Meal where we develop recipes daily. However, this one comes straight from my childhood memories helping my grandmother pickle the bounty from her garden.
I’m so happy to pass along this tasty technique for fast homemade pickles you can make and enjoy at home. Feel free to experiment with different vegetables, spices, vinegars, and fermentation times to customize the flavors to your liking.
If you give these quick pickles a try, I’d love to hear your feedback over on the Food and Meal website or social media channels! Please tag @foodandmeal and let the community know how your batch turned out. Also let me know if you have requests for other pickled recipes to develop and share on the blog in the future.
Pickling food preserves not only vegetables themselves, but also memories, traditions, and connections to loved ones. I hope making these quick pickles helps you feel a little closer to your own food heritage, whatever that may be. The hands-on process rewards you with a jar full of love (in the form of crunchy, tangy pickled veggies).
Hi! I'm Nazia of ‘Nazia Cooks’, a self-taught baker and cook residing in Chennai. Rooted in the rich South Indian culinary landscape, my palate has expanded to embrace global flavors. I revel in crafting fusion dishes, melding traditions to birth unique tastes.