For All You Pickling and Preserving Fans, Here Are Our Recipes!
Fast Homemade Pickles
Extend the growing season long past its peak when you pickle or can your summer vegetables. Pickles (and not just cucumbers: we’re talking radishes, onions, zucchini, okra, watermelon rind, green beans, and beets too) add the finishing touch of piquant perfection to sandwiches, burgers, grilled meats, salads, cocktails, and more. And a shelf stocked with canned tomatoes will keep you in delectable pasta sauces and soups well into the winter.
Homemade Pickles and Fast
Mustard seed, celery seed, and fresh dill pack a flavorful punch in this versatile brine. Use it for cucumbers, green beans, pearl onions, fennel, carrots, cauliflower, and more.
What’s the Difference Between a Traditional and a Quick Pickle?
A traditional pickle is made by lacto-fermentation and requires keeping the vegetables in a salt brine for a few days to months. A quick pickle is made by soaking the vegetables in a vinegar bath for as little as 30 minutes.
The science behind the sour: Quick-pickling sterilizes the vegetables and prevents the spread of bacteria. Fermented pickling creates an environment in which “good” bacteria thrive.
Now you know that, click through for more pickled and preserved vegetable recipes!
Pickled Beets and Cucumbers
Quick Pickled Radishes
Tart, sweet, and peppery, pickled radishes make a fabulous addition to grilled meats, sandwiches, or a cheese plate.
These easy refrigerator pickles do not require any special canning equipment. The tangy, crisp pickles are made with Kirby cucumbers, Vidalia onion (or another variety of sweet onion), and celery.
Quick Pickled Corn
Red Thai chile peppers give pickled corn a kick. Simply slice raw corn into thick coins, let them soak in the pickling liquid for 24 hours, and serve straight from the jar.
Preserved Tomatoes with Lemon Thyme
Slow-roasting turns plum tomatoes as sweet as candy. Season with lemon thyme, garlic, and pepper flakes and preserve in olive oil for an exquisite addition to sandwiches and pasta dishes.
Pickled Zucchini Ribbons
Bright-hued sweet vegetable pickles are a welcome change from typical sandwich toppers. Paper-thin zucchini ribbons are tender-crisp. Be sure to let the brine cool completely before pouring it over the thinly sliced vegetables. If submerged in hot liquid, the zucchini will quickly turn soggy and won't retain its shape or texture during pickling.
Tart and spicy carrots and chiles are just what your taco needs.
Pickled Rose Petals
Pickled Hot Cherry Peppers
These spicy pickles are made from fresh hot cherry peppers, which are flavored with bay leaves, garlic, and black peppercorns. For delicious antipasti, serve the pickled peppers over a pillow of burrata cheese or stuff them with cubes of Pecorino Romano.
Whole pickling spices, bay leaves, white wine, and sugar give these red and golden beets a bright, sweet, relishlike flavor. Pickled beets can be refrigerated, covered, up to three weeks.
Sweet-and-Spicy Bread-and-Butter Pickles
Use sliced Kirby cucumbers or summer squash in these sweet-and-spicy bread-and-butter pickles. The picnic favorites are flavored with mustard and celery seed, black peppercorns, turmeric, and red-pepper flakes -- try them alongside your favorite sandwiches and barbecued meats.
Spicy Pickled Green Beans
Quick Pickled Okra
This quick pickled okra recipe is ready in less than an hour. The okra pods are halved lengthwise and then prepared with a spicy brine flavored with pickling spice, cayenne pepper, and a fresh jalapeno chile. Serve this Southern specialty with seafood, sandwiches, or barbecue.
Today: Put up firm, unblemished tomatoes at peak ripeness. Tomorrow: Enjoy sensational soups and sauces.
As if garlic lovers needed another excuse to indulge: When garlic is pickled, its flavor mellows, becoming slightly sweet and tangy -- yet it remains very garlicky. The pickling process is quick -- after sitting just one night, the cloves are ready to be popped from their skins and tossed in salads, spread on bread, or eaten as is.
Dill Pickle Chips
Pickling gives crisp, mellow vegetables spunky personality. Kirby cucumbers, which are small and unwaxed, making them perfect for pickling, are seasoned with dill and garlic. Salting the cucumbers helps draw out excess water, ensuring crisp results.
Pickled Cucumbers and Jalapenos
Lovers of spicy foods will enjoy these sweet and zesty pickles, made with Kirby cucumbers, red jalapeno chiles, brown sugar, cider vinegar, and spices. No canning equipment is required for these easy refrigerator pickles.
This recipe, courtesy of James Beard Award-nominated cookbook author Eugenia Bone, preserves vine-ripened summer tomatoes at their peak.