Quick Pickling - North Shore Living®

August 22nd, 2018

Do It Yourself

Quick Pickling

Quick pickling is pretty difficult to mess up. Almost anything that sounds good will likely taste good, except maybe the strawberries. We were not big fans of the pickled strawberries. That being said, you can pickle almost any vegetable and they can have many uses, but we love them most as a snack.

Here are some of the basics on getting you started but take this and run with it! Try adding different herbs for a variety of flavor, chilies for some kick, garlic, onion, and so many other options.

We tried our hand at pickling avocado, cucumbers, green beans, asparagus, carrots, and strawberries. Although you can use pretty much any type of herb in your pickling recipe, we used the following: Dill, Tarragon, Rosemary, Mint, and Chives.

Quick pickling is simply adding brine to a jar of vegetables – brine being a mixture of vinegar, water, sugar, & salt. You can have more fun by adding herbs and spices like we did. We used mustard seeds and black peppercorn. A couple more options that are popular would be coriander, red pepper flakes, turmeric, or smoked paprika. You can really customize this and make it your own so have some fun and get creative!

There is no right or wrong here. If you’re the kind of person who isn’t a fan of garlic, then don’t add garlic. If you’re the kind of person who LOVES rosemary, go crazy with it. This is what’s so fun about pickling! Our favorite pickling combo was the classic pickled cucumbers. Check out our recipe to get started on your quick pickling adventure. The brine in this recipe is a great start to pickling any of your favorite vegetables.

A couple of tips we have is to use fresh veggies, not the ones that have been sitting in the back of your fridge for a while. The fresh veggies will taste so much better and last longer. Now typically these will last you up to two months. A few veggies that are on our future pickling list that we did not get to try are: bell peppers, beets, radishes, okra, summer squash, cauliflower, and cabbage.

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