Techniques › Vegetables, grains and beans
Quick pickling
Beginner Vegetables, grains and beans
Quick pickling is soaking sliced vegetables in a vinegar brine in the fridge for fast, tangy pickles without canning.
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How do you do it?
- Slice vegetables thin, about 1/8 to 1/4 inch, and pack them in a clean jar.
- Heat equal parts vinegar and water with salt and a little sugar until dissolved.
- Pour the brine over the vegetables to cover, cool, then cover and refrigerate.
- Thin slices are ready in about 30 minutes to a few hours; keep in the fridge and use within a few weeks.
Why does it work?
The acidic brine seeps into the vegetables, flavoring them and slowing spoilage. Salt pulls out some water so the brine can get in. These are not shelf-stable, so they must stay cold.
What are the common mistakes?
- Storing at room temperature — fridge pickles aren't canned and can spoil.
- Slicing too thick — the brine takes days to reach the center.
Still stuck? Watch someone do it on YouTube.
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