Quick pickle recipe

[Pumpkin2022]

Quick pickles offer a delightful way to preserve vegetables with minimal effort and time. They are ready to eat within hours or a few days of preparation, making them a perfect choice for adding a burst of flavor to sandwiches, salads, or enjoyed as a crunchy snack.

Ingredients:

• 1 cup water
• 1 cup vinegar (white vinegar or apple cider vinegar)
• 2 tablespoons sugar
• 1 tablespoon salt
• 1-2 cloves garlic, smashed (optional)
• 1 teaspoon whole black peppercorns
• 1 teaspoon mustard seeds (optional)
• 1 bay leaf (optional)
• Fresh vegetables of your choice (e.g., cucumbers, carrots, radishes), thinly sliced or cut into sticks

Instructions:

1. Prepare the Brine:
   • In a small saucepan, combine water, vinegar, sugar, salt, garlic, peppercorns, mustard seeds, and bay leaf (if using). Bring to a boil over medium-high heat, stirring occasionally, until sugar and salt are dissolved. Remove from heat and let cool slightly.
2. Prepare the Vegetables:
   • Meanwhile, prepare your vegetables by slicing or cutting them into your desired shapes. Place them in a clean glass jar or container that has a lid.
3. Assemble the Pickles:
   • Once the brine has cooled slightly (it should still be warm but not hot), pour it over the vegetables in the jar. Make sure the vegetables are completely submerged in the brine.
4. Chill and Marinate:
   • Allow the pickles to cool to room temperature. Then, cover the jar with a lid and refrigerate for at least 4 hours, preferably overnight, to allow the flavors to develop.
5. Enjoy Your Pickles:
   • Your quick pickles are now ready to eat! They will keep in the refrigerator for up to 2 weeks. Serve them as a side dish, on sandwiches, burgers, salads, or as a tasty snack.

Feel free to adjust the seasoning and spices according to your taste preferences. Enjoy your homemade quick pickles!

 

[Alfredo]

Awesome! Can't wait to try this quick pickle recipe. Thanks for sharing!

 

[hoyeon]

Quick pickles offer a delightful way to preserve vegetables with minimal effort and time. They are ready to eat within hours or a few days of preparation, making them a perfect choice for adding a burst of flavor to sandwiches, salads, or enjoyed as a crunchy snack.

Ingredients:

• 1 cup water
• 1 cup vinegar (white vinegar or apple cider vinegar)
• 2 tablespoons sugar
• 1 tablespoon salt
• 1-2 cloves garlic, smashed (optional)
• 1 teaspoon whole black peppercorns
• 1 teaspoon mustard seeds (optional)
• 1 bay leaf (optional)
• Fresh vegetables of your choice (e.g., cucumbers, carrots, radishes), thinly sliced or cut into sticks

Instructions:

1. Prepare the Brine:
   • In a small saucepan, combine water, vinegar, sugar, salt, garlic, peppercorns, mustard seeds, and bay leaf (if using). Bring to a boil over medium-high heat, stirring occasionally, until sugar and salt are dissolved. Remove from heat and let cool slightly.
2. Prepare the Vegetables:
   • Meanwhile, prepare your vegetables by slicing or cutting them into your desired shapes. Place them in a clean glass jar or container that has a lid.
3. Assemble the Pickles:
   • Once the brine has cooled slightly (it should still be warm but not hot), pour it over the vegetables in the jar. Make sure the vegetables are completely submerged in the brine.
4. Chill and Marinate:
   • Allow the pickles to cool to room temperature. Then, cover the jar with a lid and refrigerate for at least 4 hours, preferably overnight, to allow the flavors to develop.
5. Enjoy Your Pickles:
   • Your quick pickles are now ready to eat! They will keep in the refrigerator for up to 2 weeks. Serve them as a side dish, on sandwiches, burgers, salads, or as a tasty snack.

Feel free to adjust the seasoning and spices according to your taste preferences. Enjoy your homemade quick pickles!

View attachment 4958

Love quick pickles! I think using a 1:1 ratio of vinegar to water works well, though you can adjust for tanginess.

 

[MylaPeek]

This quick pickle recipe is a game-changer! I love how easy it looks—perfect for adding a zesty crunch to any meal. Thanks for the speedy pickling tip!

 

[Horton]

Quick pickles offer a delightful way to preserve vegetables with minimal effort and time. They are ready to eat within hours or a few days of preparation, making them a perfect choice for adding a burst of flavor to sandwiches, salads, or enjoyed as a crunchy snack.

Ingredients:

• 1 cup water
• 1 cup vinegar (white vinegar or apple cider vinegar)
• 2 tablespoons sugar
• 1 tablespoon salt
• 1-2 cloves garlic, smashed (optional)
• 1 teaspoon whole black peppercorns
• 1 teaspoon mustard seeds (optional)
• 1 bay leaf (optional)
• Fresh vegetables of your choice (e.g., cucumbers, carrots, radishes), thinly sliced or cut into sticks

Instructions:

1. Prepare the Brine:
   • In a small saucepan, combine water, vinegar, sugar, salt, garlic, peppercorns, mustard seeds, and bay leaf (if using). Bring to a boil over medium-high heat, stirring occasionally, until sugar and salt are dissolved. Remove from heat and let cool slightly.
2. Prepare the Vegetables:
   • Meanwhile, prepare your vegetables by slicing or cutting them into your desired shapes. Place them in a clean glass jar or container that has a lid.
3. Assemble the Pickles:
   • Once the brine has cooled slightly (it should still be warm but not hot), pour it over the vegetables in the jar. Make sure the vegetables are completely submerged in the brine.
4. Chill and Marinate:
   • Allow the pickles to cool to room temperature. Then, cover the jar with a lid and refrigerate for at least 4 hours, preferably overnight, to allow the flavors to develop.
5. Enjoy Your Pickles:
   • Your quick pickles are now ready to eat! They will keep in the refrigerator for up to 2 weeks. Serve them as a side dish, on sandwiches, burgers, salads, or as a tasty snack.

Feel free to adjust the seasoning and spices according to your taste preferences. Enjoy your homemade quick pickles!

View attachment 4958

A quick pickle recipe is just what I need! Perfect for adding a tangy crunch to any meal. Thanks for sharing!