Quick Pickles

Quick Pickles

One of my favorite ways to use vinegar is to make quick pickles. They are incredibly tasty and couldn’t be easier to make. Mixing up the vinegar and what you toss in with it will give you an endless palette of flavors to play with. Here is a set of basic instructions and some ideas for you to work with. 

Basic Quick Pickle
Start by slicing some pickling cucumbers—thin or thick, whichever you prefer. Any type of cucumber works, but smaller ones tend to have a better crunch. Hell, doesn't even need to be cucumbers! Radishes, onions, beets, carrots, whatever your heart desires. 

Next, prepare a vinegar brine by mixing two parts vinegar with one part water. You can use equal parts if you like, but I find a bit more vinegar makes for a tastier pickle. Adjust the ratio to suit your taste. Add a generous pinch of salt and stir until it’s fully dissolved.

Pour the brine over the cucumbers, making sure they’re mostly submerged. Seal the container and refrigerate overnight.

That’s it—simple and delicious tart pickles ready to enjoy. They should keep well in the fridge for up to a month. Fair word of warning, if you pickle radishes I would use them right away. A weird chemical reaction takes place with them that will make them smell like...farts. You have been warned. They sure are pretty though.

Here are some of my favorite quick pickles

  • Cucumbers with Celery Aquavit Vinegar. Feel free to toss in some caraway or fresh dill for an extra depth of flavor

  • Black Garlic Rice Vinegar with Cucumbers. Swap out the water in the basic recipe for soy sauce. Toss in a little sesame oil or chili crisp if you want to get fancy. Goes great with rice bowls, stir fries, or just eaten plain with chopsticks straight out of the container. 

  • Pickled Beets with Cherry Bourbon Cider Vinegar. Boil beets until tender. Peel off the skin and slice them up. Pour the pickling brine from the basic recipe, using our Cherry Bourbon Cider Vinegar. If you want, toss in a little clove or cinnamon to give it some warming notes. 

  • Pickled Red Onions with Chipotle Stout Beer Vinegar. Use the same instructions and technique with thinly sliced red onions. These go great on tacos, piled on top of sandwiches, and whatever else your heart desires.