**Discover the Tangy Delight of Quick Pickles: A Culinary Adventure with Master Vinegar Brine**
Embark on a culinary adventure with our collection of quick pickle recipes, a symphony of flavors that will tantalize your taste buds. These vibrant pickles, crafted with a master vinegar brine, offer a delightful balance of tang, sweetness, and crunch. From classic cucumber pickles to exotic variations featuring vegetables like carrots, radishes, and even fruits, our recipes cater to every palate. With minimal effort and a short waiting period, you'll have a delightful array of pickles that elevate any meal, adding a pop of color, flavor, and texture. So, gather your ingredients, prepare your brine, and let's embark on a pickling journey that will transform your culinary horizons.
BASIC PICKLE BRINE
Provided by Southern Living Editors
Categories Kitchen Assistant
Time 20m
Yield 4 cups (1 [32-oz.] mason jar)
Number Of Ingredients 4
Steps:
- Stir together 1 cup water and all ingredients in a medium saucepan. Bring to a boil over high, stirring until sugar dissolves. Remove from heat; cool 10 minutes. Pour over vegetables or fruits. Cover with a tight-fitting lid; chill 2 days. Store, covered, in refrigerator up to 2 months.
BASIC QUICK PICKLE BRINE
Provided by Katherine Sacks
Categories Kid-Friendly Low Cal Carrot Healthy Low Cholesterol Vegan Small Plates
Yield 4 1/2 cups
Number Of Ingredients 6
Steps:
- Bring vinegar, sugar, salt, peppercorns, mustard seeds, and 2 cups water to a boil in a medium pot over high heat, stirring occasionally. Reduce heat to medium-low and simmer 10 minutes.
- Place carrots in a heatproof resealable container or jar (divide among several containers if necessary). Pour hot brining liquid over carrots. Let cool to room temperature, then cover and chill at least 2 hours before serving.
QUICK PICKLES WITH MASTER VINEGAR BRINE
Master mind? How about a Master Brine! This simple vinegar-based brine can be used to pickle nearly any vegetable! I've always said if you can boil water, you can make a pickle. This recipe is for Dilly Beans, but you could also use carrot spears, raw okra or even cherry tomatoes. Quick pickles are also known as refrigerator pickles. They are vegetables that are pickled in a vinegar, water and salt - and sometimes sugar - solution and stored in the refrigerator. They do not need canning when refrigerated and only require a few days in the brine before they can be enjoyed.
Provided by Virginia Willis
Time 15m
Yield 2 1/2 cups brine; about 4 pints of vegetables
Number Of Ingredients 8
Steps:
- Place a wire rack in a rimmed baking sheet or line it with a clean towel. (This is to prevent the jars from directly touching the surface.) Set aside.
- Meanwhile, sterilize the jars and lids. To sterilize jars using a boiling water canner or a large pot, place a rack (or often I will use a clean kitchen towel) on the bottom of the canner. Place the jars right-side-up on the rack and fill the jars and canner with enough water to cover the jars by at least 1 inch. Bring the water to a boil, then boil for 10 minutes (at altitudes less than 1,000 feet elevation). Using canning tongs, remove the jars from the canner one at a time, carefully pouring the water from the jars back into the canner. Let the jars air-dry upside-down on the prepared rack or towel and sit undisturbed until you're ready to fill them. The rings and rubber-lined lids must be sterilized, too. Place the new lids in a small saucepan, cover with water and bring to a gentle simmer. Very gently simmer for 10 minutes (taking care not to boil). Turn off the heat and keep the lids in the water until ready to use.
- Bring 2 1/2 cups water, the vinegar and salt to a boil in a medium saucepan over medium heat. Meanwhile, place 1 dill sprig or 1 teaspoon dill seed, 1 clove garlic, 1/2 teaspoon mustard seeds, 1/4 teaspoon peppercorns in the bottom of each of 4 sterilized glass jars with tight lids. Divide the red pepper flakes among the jars. Set aside.
- Wash and trim the stem end of the beans so that they fit in the jar. (I like to leave the pretty curled end intact.) Pack the beans into the prepared jars, leaving 1/2 inch of headspace at the top of each jar. Carefully pour the boiling pickling liquid over the green beans in the jars, leaving 1/2 inch of headroom between the top of the liquid and the top of the jar. Seal with the lids and rings. Refrigerate up to 2 weeks.
ALL-PURPOSE, FOOLPROOF PICKLE BRINE
Provided by Alex Guarnaschelli
Time 15m
Yield 1 1/2 cups liquid
Number Of Ingredients 9
Steps:
- In a medium saucepan, bring 1 cup water to a simmer over medium heat with the vinegar, sugar, salt, coriander, allspice, bay leaf, cinnamon and garlic. Take off the heat and let cool for 5 minutes.
- Pour the warm liquid over the vegetables or fruit and let it cool at room temperature. Cover and refrigerate. Store, covered, in the refrigerator, for 2 to 3 weeks.
AMAZUZUKE (QUICK VINEGAR PICKLES)
Steps:
- Sterilize eight ½-pint (240 ml) mason jars.
- Slice the vegetables into bite-size pieces, about ¼ inch (6 mm) thick. If skinny like asparagus and green beans, leave them whole or cut them in half crosswise. Root vegetables should be blanched first for 1 minute in a pot of boiling water and strained before adding to the jars. Pack the vegetables, shiso, thyme, dill, and parsley in the sterilized jars tightly.
- Combine the ginger, garlic, peppercorns, chiles, rice vinegar, filtered water, kombu, sugar, salt, and citrus peel in a medium saucepan and bring to a boil over high heat. Remove from heat and pour the hot brine over the vegetables in the sterilized jars. Let cool, then seal the jars and refrigerate. You can start eating the pickles after 1 day. The pickles will keep in the refrigerator for up to 3 weeks.
Tips:
- To make the best pickles, use fresh, crisp vegetables. Cucumbers, carrots, radishes, and onions are all great choices.
- Wash the vegetables thoroughly before pickling them. This will help to remove any dirt or bacteria.
- Choose a vinegar with a good flavor that you enjoy. White vinegar, apple cider vinegar, and rice vinegar are all popular choices.
- Add spices and herbs to the vinegar brine to give the pickles extra flavor. Garlic, dill, mustard seeds, and peppercorns are all classic choices.
- Let the pickles cure for at least 24 hours before eating them. This will give the flavors time to develop.
- Store the pickles in a cool, dark place. They will keep for several weeks.
Conclusion:
Quick pickles are a delicious and easy way to add flavor and crunch to your meals. They are also a great way to use up extra vegetables. With just a few simple ingredients, you can make a variety of different pickles that will please everyone at your table. So next time you're looking for a quick and easy snack or side dish, try making a batch of quick pickles.
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