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The basics of quick pickling -

Quick pickles, also known as refrigerator pickles, are pickled in a simple brine and stored in jars in the fridge. Though they don't develop the deep flavor of fermented pickles, they can require as little as 15 minutes to a couple of weeks before they can be enjoyed.

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The benefits -

They’re a great way to preserve extra groceries instead of letting them go bad. Quick pickles also don't require the extra work of canning when they're refrigerated, and instead use glass jars. Just make sure they’re totally sanitized before using!

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The brine -

A basic brine is usually equal parts vinegar and water with salt and sometimes sugar dissolved in it. You can adjust the ratios to your preference, and you can use any kind of vinegar (white vinegar, apple cider, white wine, and rice vinegar all work well). You can also combine vinegars! Just stay away from aged and concentrated vinegars like balsamic or malt vinegar for pickling.

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Customizing flavors -

The power of a pickle lies in its spices and herbs. Herbs like dill, thyme, oregano, and rosemary, plus flavorful ingredients like sliced garlic and sliced ginger, or whole spices like mustard seed, coriander, peppercorns, and red pepper flakes, as well as ground spices like turmeric or smoked paprika are all at your service.

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Boil and (de)bubble -

The process is typically the same: bring the vinegar, water, salt, and sugar (if using) to a boil, stirring to dissolve the salt and sugar. Then pour the brine over the thing you're pickling, filling each jar to within a half-inch from the top. Gently tap the jars against the counter to remove all the air bubbles, then seal tightly. Let the jars cool to room temperature before storing in the refrigerator, where they can usually be kept for up to two months.

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Avocado -

Ideal for those pesky avocados that seem to take ages to ripen and then when they do they only stay ripe for the blink of an eye. Peel and slice them while they're still rigid, then introduce them to a spicy pickle bath that will make them soft and create the perfect topping for tacos, sandwiches, and more.

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Watermelon rind -

If you're throwing away your summer watermelon rind, you're missing out on a crunchy, sweet-and-salty snack. Cut away most of the hard green exterior and pickle the white part with a standard brine and whatever spices you desire.

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Green beans -

Green beans can be blanched in boiling water for two to three minutes and then shocked in an ice bath to preserve their color through the pickling process. Garlic and fresh dill are simple but effective flavorings.

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Grapes -

Pickled grapes sound strange, but are actually a luxurious addition to a cheese board. The key is adding warm spices to the brine instead of tart ones.

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Sausage -

You can pickle meat! Cover cooked smoked sausage with a brine of white vinegar, sugar, salt, bay leaves, turmeric, and garlic, and it'll stay good for seven days in your fridge. Some people like to add red food coloring because the meat tends to look brown-gray.

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Eggplant -

Pickling eggplant actually removes the bitterness and makes it tender. Just thinly slice the eggplant and add things like red onion and garlic along with any spices you desire.

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Cherry tomatoes -

Pickled cherry tomatoes add so much brightness to salads and even cocktails. Puncture them with a skewer so the brine can get past the fruit's skin, and add peppercorn and garlic.

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Shrimp -

This Southern specialty involves poaching the shrimp first, then soaking it in a basic pickle brine with whatever spices you desire. Those flavorful ingredients often include lemon, capers, onion, celery seeds, and Tabasco.

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Okra -

If the sliminess of okra holds you back from enjoying it, you have to try them crunchy and pickled with cider vinegar, garlic, lemon, mustard seeds, coriander seeds, red pepper flakes, fennel seeds, celery seeds, and whole black peppercorns.

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Yellow squash -

You don't see pickled squash very often, but it does well with a simple brine and some onion and garlic. Slice them thinly and use them in sandwiches or on burgers.

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Cherries -

Pickled cherries, like grapes, are a delicacy. With a base of apple cider vinegar, water, and brown sugar, throw in ginger slices, star anise, Sichuan peppercorns, coriander, cinnamon sticks, and a bay leaf as well.

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Asparagus -

You can blanch the asparagus in boiling water then shock in an ice bath to preserve the color and crunch. The brining process goes nicely with garlic, turmeric, and black pepper.

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Eggs -

Make some hard boiled eggs and pickle them in a simple brine with spices like chili flakes, turmeric, curry powder or mustard seeds to flavor and color them. Once they're opened, they're good for two weeks.

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Corn -

The sweetness of the corn plays well with the vinegar brine, and you can either cut fresh corn from the cob and then cover it in a warm pickle brine, or use baby corn.

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Blueberries -

They might turn out a bit jammy, but some say they make a great addition to grilled cheese, as well as cocktails. Clean the berries well and cover with a brine of red wine vinegar, sugar, and salt.

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Hawaiian pickled mango -

Li Hing pickled mangoes are mangos pickled with the addition of Li Hing Mui— salty and sweet dried Hawaiian plums—and Li Hing powder. It uses unripe mangoes and both apple cider vinegar and rice vinegar.

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South Asian mango pickle -

Made with tangy unripe green mangoes, these pickled flavor punches actually don't use vinegar. Instead, it typically uses methi seeds, mustard seeds, garlic, salt, red chili powder, and hot mustard oil. It does, however, keep for up to seven months!

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Cauliflower -

Cauliflower does great when pickled alongside red pepper and carrots. Add red pepper flakes, peppercorns, turmeric, coriander, mustard and cumin seeds, along with garlic, ginger, onion and cider vinegar to the brine for a snack that you'll eat out of the jar.

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Peaches -

Under-ripe peaches, as well as fruit like plums and pears, do really well with a brine that uses apple cider vinegar. Peel and slice the fruit and use both salt and sugar in the brine.

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Carrots -

You can cut them into slices, thin shavings, or sturdy spears, and they taste amazing when pickled with things like coriander, ginger, turmeric, and thyme.

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Red onion -

Though most of us have eaten pickled red onion, not nearly enough have made it ourselves! It's so easy and takes as little as 30 minutes to be ready to enjoy with all kinds of Mexican dishes (think tacos, enchiladas, nachos, chilaquiles, etc.) as well as burgers, curries, falafel, and more.

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Garlic -

Instead of seasoning for other veggies, whole garlic cloves are the star of this show. Pickled in a brine of vinegar, water, salt, sugar, dill, and coriander seeds, these cloves will be ready in around three weeks. Spicy pickled garlic grew very popular on the internet in recent times, and it mixes the pickled garlic with hot sauce (usually Sriracha), chili powder, dried thyme, and honey.

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Jalapeños -

Perhaps this one is better known, but with a simple brine of white vinegar, salt, sugar, and garlic, it can be ready in 15 minutes. It's up to you whether you want to leave the spicy seeds in! Enjoy it on burgers, pizza, nachos, or even cocktails.

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Radish -

Korean pickled radish uses daikon (white radish) and is a popular side dish to Korean fried chicken. You can also use more common types like pink or red radishes, and when sliced thinly they are a tart, crunchy addition to tacos, avocado toast, pulled pork, and so much more.

Sources: (Kitchn) (Food Network) (Bustle)

See also: Fabulous facts about fermented foods

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