DIY Quick Pickles

Ever wonder what to do with your fresh produce when you're going out of town, or even when you went veggie-happy at a local farmers market and couldn't finish your whole bounty? You could pickle that! You can pickle peppers, eggplants, okra, cabbage, beets, onions, peaches, celery, carrots, cucumbers, tomatoes, watermelon, garlic, corn, cauliflower, green beans, cherries–pretty much any fruits, veggies or roots–you can pickle to preserve and help support zero waste!

You can enjoy your pickles on top of salads, chopped into grains or mok tuna, and of course straight out of your mason jar. They make great gifts, and be sure to save the brine to use in dressings, dips or slaw!

DIY Quick Pickles 

by Sarah Farsh September 9, 2020

• Fresh washed veggies of choice: cucumber slices, carrot, cucumber, celery, pepper or okra spears, whole green beans, eggplant or beet cubes
• Fresh washed fruit of choice: watermelon chunks, tomato slices, whole cherries, or sliced peaches
• Equal parts vinegar and water, white vinegar, apple cider, white wine, and rice vinegar all work well. I use apple cider for more nutrual pickles, and rice vinegar for slightly sweeter or Asian style
• Fresh herbs of choice: dill, thyme, oregano, rosemary or tarragon work nicly
• Dried herbs: thyme, dill, rosemary or oregano (optional, I prefer fresh for amp flavor in pickling)
• Whole garlic cloves: smashed for mild flavor, chopped for stronger flavor
• Whole spices: pepper corn, mustard seeds, coriander, red pepper flakes
• Ground Spics: turmeric or smoked paprika can color your pickles

In washed wide-mouth jars, mix brine together by combining garlic, whole spices, vinegar, water, and kosher salt together. You can amplify flavor of spices by boiling your brine first, I kept mine raw and it works just fine. Add your veggies or fruit of choice (I usually keep fruits and veggies separate), seel the jars tight and let cool in refrigerator for at least 48-hours, or as long as you'd like before cracking open. The longer you wait to open, the more intense your pickles will become. I personally like new pickles (more crispy, light, fresh) which happens in 48-hrs. Also, be careful when popping open. To be safe, open with a kitchen cloth and not in front of your face (just incase your pickles started to ferment, you don't want them to explore onto your face).