Quick Pickling

August 11, 2014

Let’s talk about pickles, more specifically, quick pickling. Michael loves pickles. I like them but his love affairs trumps my liking them so whenever I get a pickle spear on the side of my meal, I always give it to him. I like to think of this as the epitome of true love.

Last weekend I spotted some pickling cucumbers at our Sunday farmers market and decided to try my hand at making homemade pickles. Let me back up, I know nothing about pickling. I’ve read a few articles about how easy it is and that quick pickling is a nice way to ease into the pickling process. That’s the extent of my knowledge.

Luckily, it could not have been simpler. If you own a mason jar and can dump ingredients into it then you can be a quick pickling pro just like me.

quick pickling

A few notes before the recipe:

1.) You must refrigerate immediately after quick pickling. This is not the same as canning where you can place your jars in a cupboard for months.
2.) The flavors will intensify the longer they sit. This is a really good thing but if you include jalapeño like I did, be aware that the pickles will get spicier the longer they steep. If you want milder pickles, simply pull out the jalapeño after a few days.
3.) Make sure to add a little water to your brine to balance out all the vinegar.
4.) This recipe would be wonderful with other types of vegetables like carrots or cauliflower, get creative.

quick pickling

[amd-zlrecipe-recipe:42]

Enjoy and Exhale!

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