If you’ve strolled through the stands at the Markets at Shrewsbury one thing becomes abundantly clear: our vendors love pickling. You’ll find jars of pickles, pickled vegetables, or sauerkraut. Have you ever been tempted to try the pickling process yourself, as a way to enjoy or preserve a bounty of summer produce? Here’s a quick guide on what can be pickled.
Try These Two Pickling Methods
There are two methods to pickling vegetables – one that allows you to quickly pickle and serve your vegetables and the other that allows you to preserve your produce for a much longer shelf life.
Quick Pickle
This is also commonly called a “refrigerator” pickle. Using this method, pickling acts much like a marinade, adding a full-bodied flavor to your veggies. In the refrigerator, quick pickled vegetables can last up to a month.
Mixing a quick pickle solution includes equal parts water and vinegar, as well as salt and sugar. Here is an easy quick pickle recipe:
- 1 cup vinegar
- 1 cup water
- 1/4 cup sugar (Granulated sugar is the best for pickling)
- 1 tablespoon salt
- Bring water and vinegar to a boil and dissolve the salt and sugar
- Place your vegetables (washed, dried, and sliced) into a clean jar. Pack tightly without smashing your vegetables.
- Add the boiled solution to the jars, leaving about 1/2 inch at the top, and seal the jars.
- Store in the fridge for 24 hours before eating
Canned Pickle
The canned pickling process, also called fermented pickling, can actually extend the shelf life of produce. Canned pickling includes a brining step, which encourages fermentation, a process that promotes the growth of good bacteria and eliminates the bad bacteria that causes spoilage.
You can learn more about the traditional canning process in our Preserve Your Summer Fruits & Vegetables blog.
Choosing Your Pickling Ingredients
In the pickling process, not all ingredients are created equal. Follow these tips to ensure you’re using the right ingredients for the best results.
Vinegar
- White vinegar and white wine vinegar are most commonly used in the pickling process.
- Apple cider vinegar can offer a more mild flavor, but it can also change the color of your vegetables.
- Avoid balsamic or malt vinegar when pickling as they can be too overpowering.
Salt
- Pickling/canning salts or kosher salts are most commonly used in pickling.
- Table salt, which contains iodine and anti-caking agents, can turn your produce dark and your solution cloudy, but will not affect the taste.
Sugar
- You should use no more than 1/4 cup of sugar in your pickling solution.
- White granulated sugar is most commonly used.
- Brown sugar adds good flavor but can turn light-colored fruits and vegetables darker.
- Syrup or honey can poorly affect the taste of your solution.
- Sugar substitutes are affected by heat and storage and can affect the desired taste.
For diverse flavors, you can also experiment by adding the following herbs or spices to your pickling solution:
- Black peppercorns
- Mustard seeds
- Chili flakes
- Dill
- Garlic
- Ginger
The Best Pickling Vegetables
Pretty much any vegetable can be pickled, but here are some of the most popular picking vegetables:
- Cucumbers
- Carrots
- Zucchini
- Cauliflower
- Cabbage
- Peppers
- Asparagus
- Green beans
The pickling process is not just for vegetables. You can also create pickled fruits. Believe it or not, the vinegar and salt solution can actually bring out desired the sweetness or tartness of these summer fruits:
- Cherries
- Peaches
- Watermelon
- Plums
- Blackberries
Time To Make Your Own Quick Pickled Vegetables
We've laid out our top five favorite quick pickled vegetable recipes including Red Onions, Radishes, and more.
View Quick Pickled Veggie Recipes
FAQs
Quick Pickle
How do chefs quickly pickle vegetables? ›
Place the vinegar, water, salt, and sugar (if using) in a small saucepan over high heat. Bring to a boil, stirring to dissolve the salt and sugar. Pour the brine over the vegetables, filling each jar to within 1/2 inch of the top. You might not use all the brine.
How to pickle vegetables step by step? ›
Instructions
- Add sliced vegetables to a mason jar or glass container. Set aside.
- To a small saucepan add vinegar of choice, water, salt, and sugar. ...
- Pour the brine over the vegetables, ensuring they are fully submerged. ...
- Seal well and shake to combine. ...
- Will keep in the refrigerator for 2-3 weeks (sometimes longer).
Vinegar: Use white distilled or cider vinegars of 5% acidity. Any kind of vinegar with unknown acidity should not be used. White vinegar is usually preferred when a light color is desirable. The level of acidity in a pickled or fermented product is as important to its safety as it is to taste and texture.
How do you keep vegetables crispy when pickling? ›
Add a Source of Tannin
Tannins work against softening enzymes and help keep pickles crunchier. They can be found in various sources, such as grape leaves, oak leaves, raspberry leaves, black tea, etc. Add some directly to your jars!
What is the quick pickle method? ›
All-Purpose Quick Pickling Brine
Add your washed and sliced produce, packing the jar tightly. In a medium saucepan, bring the water, vinegar, salt and sugar to a boil. Remove from heat and carefully pour into pickling jar until all contents are submerged. Close the lid on the jar tightly.
What is the difference between pickling and quick pickling? ›
Refrigerator pickles, or quick pickles. These guys aren't shelf-stable (meaning that they need to stay chilled in the refrigerator rather than at room temperature), and they won't last as long as canned pickles, but then again they don't need to because they are so delicious, crisp, and versatile.
Which vinegar is best for pickling vegetables? ›
Most pickle recipes call for distilled white vinegar. This is the clear, colorless vinegar made by fermenting grains. It has a mellow aroma, tart acid flavor and does not affect the color of light-colored vegetables or fruits.
Do you need to boil vinegar for pickling? ›
Vinegar-based pickling is a much faster process than fermentation pickling. In its quickest form, you'll just boil a vinegar solution, pour it over the the object of your pickling desire, let it all cool and stash it in the fridge.
What vegetables taste best pickled? ›
Beyond the classic cucumbers, other fruits and vegetables that work well for pickles include asparagus, beets, bell peppers, blueberries, cauliflower, carrots, cherries, fennel, ginger, grapes, green beans, mushrooms, onions, parsnips, peaches, peppers, radishes, ramps, rhubarb, strawberries, squash, tomatoes, turnips, ...
Pickling Using a Vinegar Brine - Using a basic mixture of vinegar, water & salt creates a brine that food can be pickled in. This option encompasses a variety of sub-methods, and often uses home canning techniques such as the water bath canning method.
What are the common defects in pickling vegetables? ›
Causes and Possible Solutions for Problems with Pickled Foods
| Problem | Cause |
|---|
| Soft or slippery pickles (If spoilage is evident, do not eat.) | 1. Vinegar too weak. |
| 2. Insufficient amount of brine. |
| 3. Pickles not processed properly (to destroy microorganisms). |
| 4. Moldy garlic or spices. |
18 more rowsThe best way to keep your pickles crisp is by taking an extra moment to remove the blossom from the end of the cucumber. By adding this extra cut, you have a crisper pickle. Other ways to ensure a crisp pickle is by adding grape leaves to your jar. I tend to cut off both ends of the cucumber as I quickly process them.
Why are my homemade pickles not crunchy? ›
Using too weak a salt brine or vinegar solution may cause soft or slippery pickles, as can using moldy garlic or storing the pickles at too warm a temperature.
Why do you soak cucumbers in ice water before pickling? ›
For a quick and easy way to help ensure crisp pickles: soak cucumbers in ice water for 4 to 5 hours before pickling. This is a safer method for making crisp pickles. Using lime, or calcium hydroxide, in solution for soaking cucumbers changes the amount of acid in the cucumber tissue.
How to speed up pickling process? ›
Then there is the quick-pickle — the kind of pickle that's ready in less than 24 hours, and sometimes in only minutes. One way to speed up the process is to eliminate the water component in the brine. That way, acid is in direct contact with the ingredient so pickling is nearly instantaneous.
What are the three methods of pickling? ›
There are three general methods for vinegar-brine pickling: quick-pickling, salt-brine pickling and the vinegar-brine soak and rinse method. Within those methods, there exist many variations, recipes and approaches to make things like relishes and chutneys.
Are quick pickled vegetables healthy? ›
Did you know that pickled and fermented foods are actually really good for you? Not only are they delicious but they're packed full of minerals, vitamins and good bacteria.
How long does it take for a cucumber to turn into a pickle? ›
Top the cucumbers with a few stacked lids or a resealable plastic bag filled with extra brine to keep them submerged. Place the airlock on top and secure it to the jar with the band. Store in a cool area (between 60 and 75F [15 and 24C]) for 3 to 5 days, or until the cucumbers taste like pickles.
