• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Chef Sous Chef logo
  • Home
  • Recipe Index
  • Cookbook
  • About
  • Subscribe
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • YouTube
menu icon
go to homepage
search icon
Homepage link
  • Home
  • Recipe Index
  • Cookbook
  • About
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Appetizer Recipes

    The Subtle Art of the Quick Pickle

    Published: Apr 23, 2017 · Modified: Jul 7, 2021 by Philip + Mystique · This post may contain affiliate links

    Perfect for sandwiches, adding crunch factor to charcuterie boards or eating them right out of the jar, there's nothing more satisfying than a quick pickle.

    The refrigerator pickle or sometimes referred to as the quick pickle, is simply vegetables brined in vinegar, water and salt and stored in the refrigerator. Perfect for brown bag sandwiches, adding crunch factor to charcuterie boards or eating them right out of the jar with the refrigerator door swung open, there's nothing more satisfying than a delicious pickle.

    quick pickle

    A condiment that to the outside world seems as though you've slaved in the kitchen, steaming, brining, boiling and concocting, the pickle really is a scientific work of art. Or if you're like us (short on time), the quick pickle is a super easy and quick way to develop flavour and charm and is equally as delicious.

    Quick Pickle Deconstructed

    1. Gather your spices: our local Bulk Barn is the ultimate place to get the spices needed for a good pickle. And while the options of spices to use in a pickle brine are endless, we stick with the essentials. Combine 2 tablespoon of dill seeds, coriander, mustard seeds and peppercorn, 1 tablespoon of all spice berries, 1 tablespoon of pink peppercorns, 1 teaspoon of crushed red pepper flakes, and 8-10 bay leaves crushed. Then gather into cheese cloth to make a bouquet garner.

    Quick Pickle Bouquet

    2. Boil the brine: in a small pot, combine 2 cups of vinegar and 2 cups of water, 2 tablespoon salt, and spices (bundled in a bouquet). Heat on high until the mixture comes to a boil then lower heat and simmer for 30 seconds. Turn heat off.

    3. Select and slice your veggies: we love colour and one of our favourite reasons to pickle is to see the intensity of earthy vegetables submerged in water with spices and dill. Really any vegetable can be pickled, just select your favourites and slice, spiralize, chop or quarter them. Arrange veggies in 4 mason jars varying sizes.

    4. Fill your mason jars: start by adding a heaping tablespoon of mixed spice blend to the bottom of your jar. Toss in a couple cloves of garlic, a few chilli peppers and a handful of fresh dill. Add in vegetables, shoving them in and adding even more dill and garlic between the layers. Then pour in the hot brine, cover and shake the ja. Top it off with more brine.

    Quick Pickle Mason Jar

    Quick Pickle Spices

    Quick Pickle Veggies

    Quick Pickle Brine

    5. Play the waiting game: the longer the pickles brine the more flavourful they'll be. However, we've been known to open the jar before prime time, eating them out of the car or making a super fresh pickled salad out of them. But to be safe, refrigerator your pickles for at least 24 hours.

    Quick Pickle

    6. Enjoy the pickle party: crack a jar open, grab a fork and dig in! These quick pickles can last in the fridge for a couple of weeks so be sure to use them up before they go bad. Or, if you're like us, we love gifting jars of pickles to family and friends, because food gifts really are the best gifts!


    Bon appetit xo

    Chef Sous Chef

     

    SaveSave

    « Oh So Pretty Raspberry Clafoutis
    A Juice Cleanse and a Lightbulb Food Label Moment »

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Philip Lago and Mystique Mattai of Chef Sous Chef

    Hi, we're Philip + Mystique 

    We're the creators of Chef Sous Chef, authors of the cookbook, Eat With Us, and co-hosts of the web series, Dining In, on Food Network Canada.

    More about us →


    Eat With Us Cookbook

    Eat With Us Cookbook on marble table

    Now available at all your favorite retailers.
    PURCHASE NOW


    Popular Recipes

    Classic Creamy Carbonara
    DIY Beeswax Food Wraps
    Chocolate Hazelnut Spread
    Oven Baked Fries
    Coconut Crème Brûlée


    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Disclaimer
    • As Seen In

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact
    • Media Kit (Coming Soon)
    • Work With Us

    If you purchase items through affiliate links, Chef Sous Chef Inc. may receive a commission at no additional cost to you.

    Copyright © 2023 Chef Sous Chef Inc.