This is our quick pickle and brining recipe for our Charcuterie Class
Pickling
The major difference between quick pickling and regular pickling is that we’re not canning anything, and the vegetables must be stored in the fridge and eaten within a month or two of making them. But you can make as small or large of a batch as you’d like! … You want to completely cover the vegetables with the brine.
Preparing Vegetables for Pickling
Ingredients
- Thinly slice: cucumbers summer squash, ginger, red onion, banana peppers, jalapeños
- Cut into spears: carrots cucumbers
- Blanch: green beans asparagus (optional, but helps preserve their color)
Pickling
- 2 Tbs sugar
- 1 tsp salt
- .5 cup vinegar
- .5 cup water
Instructions
- For quick pickling vegetables, a basic brine is equal parts vinegar and water, but you can adjust the ratio to your preference. Any basic vinegar is game — white vinegar, apple cider, white wine, and rice vinegar all work well. You can use these vinegars alone or in combination. No aged or concentrated vinegars like balsamic or malt vinegar for pickling.
Notes
Quick Pickles Flavoring
• Fresh herbs: dill, thyme, oregano, and rosemary hold up well
• Dried herbs: thyme, dill, rosemary, oregano, or marjoram
• Garlic cloves: smashed for mild garlic flavor, or sliced for stronger garlic flavor
• Fresh ginger: peeled and thinly sliced
• Whole spices: mustard seed, coriander, peppercorns, red pepper flakes
• Ground spices: turmeric or smoked paprika are great for both color and flavor
• Fresh herbs: dill, thyme, oregano, and rosemary hold up well
• Dried herbs: thyme, dill, rosemary, oregano, or marjoram
• Garlic cloves: smashed for mild garlic flavor, or sliced for stronger garlic flavor
• Fresh ginger: peeled and thinly sliced
• Whole spices: mustard seed, coriander, peppercorns, red pepper flakes
• Ground spices: turmeric or smoked paprika are great for both color and flavor