To me, there’s nothing quite like a delicious crispy dill pickle. I remember being a kid and getting so excited when my mom would buy the gigantic Costco size jar of dill pickles for my afternoon snacks. As an adult I still love dill pickles, but I’ve also have developed a growing love for other pickled foods. That sour, tangy, salty taste puts an interesting twist on my favorite veggies. I loved them so much, I figured out a quick and easy way to pickle veggies so I could have them any time. And the Quickle* was born!
This brine has a light tangy taste that goes well with any vegetable. Honestly, this recipe is almost like a blank canvas that can be modified to fit any dish. Want spicy pickles? Just add some red pepper flakes for some heat. Using the pickles in an Asian dish? Add a chunk of ginger with cloves, star anise, fennel seeds and crushed garlic cloves. Want a more traditional version? Throw in some fresh dill, mustard seeds and garlic. These quickles are great on salads, sandwiches, nachos and even pizza!
*Quickle: a quick pickle…get it? Well, I think it’s pretty funny 😊
Makes enough to fill 3 “Pint and Half” mason jars
Veggies (these are my favorite veggies, but feel free to swap in the ones you love)
- Jalapeños, sliced
- Matchstick carrots
- Red onions, sliced
- Diakon radish, julienned (I used my mandolin)
- Asparagus, cut down to fit comfortably in the jar
- Optional: 1 tsp red pepper flakes and peeled garlic cloves
For the Brine:
- 3 cups vinegar (I used half white and half apple cider vinegar, but all white is great too)
- 3 cups water
- 2 tsp sugar
- 1 ½ tbs coarse salt
Add the brine ingredients to a medium size sauce pan and bring to a boil. Prep your veggies and optional spices and arrange them in your jars (I had one jar for jalapenos, one for asparagus and the third is layered with onions, carrots and radishes). Once the brine has come to a boil, transfer it to the jars. I think the easiest way to do this is with a extra large measuring cup; but you can also use a funnel, or carefully ladle the hot brine into the jars. Close the jars and let them sit out until they are at room temperature, then transfer them to the fridge for at least 1 hour, but preferably overnight (to let all the flavors develop). Keep them refrigerated for up to 3 weeks.