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.
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.
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 tbsp of dill seeds, coriander, mustard seeds and peppercorn, 1 tbsp of all spice berries, 1 tbsp of pink peppercorns, 1 tsp of crushed red pepper flakes, and 8-10 bay leaves crushed. Then gather into cheese cloth to make a bouquet garner.
2. Boil the brine: in a small pot, combine 2 cups of vinegar and 2 cups of water, 2 tbsp 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.
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.
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!
Chef Sous Chef