Who doesn’t love homemade pickles? But sometimes the idea of making them seems daunting. Quick pickle recipes to the rescue! Easy to make and store refrigerated, this method is perfect for beginning home picklers. Almost anything can be a quick pickle. Pickled red onions are the thing that comes to mind as the easiest to make and are so tasty on a salad or sandwich.
My recipe for Quick Summer Garden Pickles is fast and easy. Clean, quart jars – then pack with a mixture of vegetables (think baby cukes, carrots, peppers, and cauliflower), garlic, chili pods and some fresh flowering dill too if you have it. Boil up a sweet and tart brine and quickly pour into the veggie-packed jars. Quickly screw on the lid, and cool to room temperature for about 45 minutes –then pop in the refrigerator! In just two days you have delicious pickles to add to that charcuterie board or enjoy at your next backyard BBQ. -Kathy
Quick Summer Garden Pickles
The following is a mixture of veggies that I like to use, but feel free to switch it up and add some cauliflower or whatever strikes your fancy from your garden or the market.
Makes about 4 quarts
7 cups (about 2 lbs.) 3/4″-sliced pickling cucumbers
2 1/2 cups (3/4 lb.) 1/2″-thick-slant-cut carrots
2 medium jalapeño peppers, cut in half, or 1 large, quartered
1 1/2 cups (6 oz wt.) 1 1/2″ chunks yellow or white onion
1 1/2 cups (6 oz wt.) 1 1/2″ chunks red onion
2 cups (8 oz wt.) 1″ chunks red bell peppers (substitute some hot peppers or some of your other favorite summer peppers if desired)
2 cups (3/4 lb.) 1/2″- to 3/4″-sliced yellow zucchini or yellow squash
2 cups white distilled white vinegar
2 cups cider vinegar
1 3/4 cups water
1 3/4 cups sugar
2 Tbsp. pickling spice
3 Tbsp. kosher salt
1/4 tsp. crushed red pepper flakes
Place all vegetables in a large bowl and toss together to mix colors. Divide vegetables among four clean, regular mouth 1-quart canning jars, packing vegetables in tight. Set jars on a dish towel in a draft-free place in the kitchen.
Place the pickling brine ingredients in a non-aluminum saucepan over high heat. Bring to a rolling boil and then immediately ladle pickling brine into filled jars, filling to 1/2″ from the top and being sure to cover the vegetables and distribute spices evenly. Immediately cover jar with lid and tighten. Let cool to room temperature, then refrigerate. Let pickle for at least 2 days before eating. Pickles will last refrigerated up to 1 month.
Recipe © Kathy Casey Food Studios®