Preserve peak flavors, reduce unnecessary food waste, and savor flavors by extending the bounty of the season with quick pickling. Close to 1/3 of the vegetables harvested in the US are wasted while pickling is a fast, easy, and efficient preservation technique that has been utilized in agriculture for centuries.
Pickles give any dish great added texture and that vinegary bite that can easily become addicting. Every culture has its own version of the pickle, ranging from Mexico’s pickled jalapeno pepper to Korea’s kimchi (uses a fermentation technique). Pickles are often used as a flavor accent, garnishing a meal rather than acting as the main focus. Many times they are included because their high acid content is considered beneficial for the body. For example, in Japan, pickled ginger is served alongside raw fish as much for its digestive and anti-microbial properties as it is for the taste.
Instead of using the fermenting or canning process, refrigerator pickles rely on vinegar for that traditional pickle tang. Check out the simple recipe below!
Materials and Ingredients
-6 cups (about 2 lbs) thinly sliced pickling cucumbers or other garden veggies
-2 cups thinly sliced onion
-1 and 1/2 cups white vinegar
-3/4 cup sugar
-3/4 teaspoon salt
-1/2 teaspoon each of mustard seeds, celery seed, ground turmeric, crushed red pepper (or play with using herbs from your garden)
-1/4 teaspoon freshly ground black pepper
-4 garlic cloves, thinly sliced
-8 Glass pint jars
-Small saucepan
Instructions
1. Mix the vinegar, sugar, salt, pepper, garlic, and herbs in a saucepan
2. Bring brine to a boil for 1 minute. Cool.
3. Pack vegetables tightly in jar
4. Pour brine over veggies to cover them
5. Refrigerate for at least 4 days, quick pickle jars may be stored in the fridge for up to 1 month.
6. Eat with your favorite sandwich or salad!
