Quick Pickles
Like many well-traveled words, pickle means more than one thing. It refers to both fermented and quick pickles. But either way, there’s something sour.
Quick pickles are vegetables preserved in diluted vinegar. They’re quick because vinegar, or sour wine, is already fermented, twice (sugar to alcohol and alcohol to acetic acid). Quick pickles won’t develop the earthy complexity of their lacto-fermented brethren, but that’s okay. They’re crisp and light and perfect for summer. They’ll last in the refrigerator for at least two months. No need for canning.
The process is simple. Prep some vegetables, make a brine, and pour it over them. Then let the brine work its magic overnight. You can eat them after half an hour, but 1-2 days is optimal.
Choose almost any vegetable. There are certainly trickier textures (tomatoes or squash rinds). Lettuce would be problematic. But be adventurous. We particularly enjoy carrots, cauliflower, turnips, red onions, and fresno chilis. Cut them big enough so they won’t disintegrate but small enough so the brine can penetrate. The sturdier the vegetable, the thinner you can slice it.
Vinegar-water-sugar. The exact ratio? That’s where the tinkering begins. Mac likes a punchier 3-2-1 brine. For pickled red onions, I favor 1-1-1. The extra sugar helps balance the pungent onion. For a Korean pickled daikon, I use a very mild ratio of 1-2-1. Choose milder vinegars like white wine, apple cider, or rice wine (4-5% acetic acid).
Simmer the brine. This dissolves the sugar and ensures blending. The hot brine helps soften sturdier vegetables, like carrots and turnips. For softer veggies like onions and green beans, however, it’s best to cool the brine a bit. Nobody wants limp pickles. Omit the water when simmering, then pour the hot concentrated brine over the same amount of cool water or ice.
Experiment with flavors. Ginger, garlic, herbs, spices. Heat them with the brine to release their flavors. Our friend Chris recently reminded me that one of our favorite pickles - berbere cauliflower - was the result of me dumping spices in the wrong pot. One more thing: keep your pickling liquid! Flavored liquids are like gold. Use them as the base for your next salad dressing or the marinade for grilled chicken.
We’re glad you’re cooking with us.
Cheers,
Sten and Mac
Chef Snacks
Cooking Tip
Get a digital scale. Though not strictly necessary for something as forgiving as a quick pickle, it’s helpful for any cooking that involves ratios or precision (fermentation and many baking applications). Measurement and comparison by weight assures more accurate results than volume measurements.
Pickled Red Onion Recipe
1 red onion, thinly sliced
½ cup cider vinegar
¼ cup water
2 tablespoons sugar
½ teaspoon salt
5 whole allspice berries
Pack your red onion into a pint mason jar or other heatproof container.
Place the vinegar, water, sugar, salt, and allspice in a small saucepan and bring to a simmer. Pour the hot brine over the red onion and press the onion down so it is fully submerged.
You can use the onions after 30 minutes, but they’ll be best after a couple of days. They’ll keep in the refrigerator for a couple months.
Tip: Add a slice of red beet to your pickles to impart a fun red color.
