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Quick-pickled vegetables are tasty and nutritious treats to munch on. It is also extremely easy to prepare quick pickles since the method does not call for a long fermentation period. Often, quick pickles are good to eat after just a few days in the refrigerator.

Additionally, quick pickling lets you extend the shelf life of fresh produce. If you don’t know what to do with an abundance of vegetables in the garden, read on and follow these steps to make homemade pickles.

Vegetables for quick pickling

Any vegetable can be pickled. However, use only the freshest produce that do not have scars or bruises since damaged vegetables tend to rot quickly. You should also steer clear of commercially available vegetables to avoid produce that have been treated with pesticides and artificial fertilizers. Vegetables that are popular candidates for quick pickling include cucumbers, carrots, green beans, tomatoes, asparagus, beets, celery, turnips and cabbage.

Brine basics

Brine is an important component of quick-pickled vegetables. It is a saltwater solution that acts as a natural preservative to extend the shelf life of a vegetable.

For quick-pickled vegetables, brine is composed of equal parts vinegar and water, but you can always adjust the ratio if you so desire. You can use whichever variety of vinegar, such as white vinegar, apple cider vinegar and rice vinegar. However, avoid concentrated varieties like balsamic vinegar, which can overpower the entire solution.

Additionally, you can add herbs and spices to brine to infuse vegetables with unique flavors. Many homesteaders like to use the following ingredients.

• Fresh herbs – Dill, thyme, oregano, rosemary
• Whole spices – Mustard seed, coriander seed, peppercorn, ginger, cloves
• Ground spices – Turmeric, paprika

Basic quick pickling recipe

Experienced homesteaders tend to have go-to pickle recipes suited to their taste. Here is a simple guide you can follow to quick-pickle any vegetable you want. Keep in mind that the more you pickle vegetables, the more you’ll become confident to modify certain steps and experiment with flavors.

1. Prepare the vegetables – Clean the vegetables thoroughly to get rid of any dirt, germ and bacteria. Chop the vegetables into thin discs or strips, whichever shape fits well in the jars that you plan to use.
2. Divide the vegetables – Pre-portion the vegetables among the jars that you have. Make sure the jars have been thoroughly washed as well. To maximize shelf life, use jars that have airtight lids.
3. Add herbs and spices – Experiment with herbs and spices. If you’d rather not, you can easily look up which herb or spice goes well with certain vegetables.
4. Make brine – In a saucepan, heat the vinegar, water and salt. Bring it to a boil until the salt is completely dissolved.
5. Fill the jars with brine – Pour the brine inside the jars and cover the vegetables covered completely, but leave at least half an inch of headspace.
6. Refrigerate – Let the jars cool to room temperature. Store the quick-pickles inside the refrigerator for at least 48 hours so that the vegetables can properly soak up the brine.

Quick pickling tips

Keep these additional tips in mind as you make quick-pickled vegetables.

1. Use clean water – Avoid hard water, that is, water that contains traces of minerals, which can interfere with the natural fermentation process. You also wouldn’t want to be exposed to harmful substances like fluoride, which can damage teeth and bones. For best results, use only purified water.
2. Choose the correct vinegar acidity – No matter the variety of vinegar that you use, make sure the vinegar is no less than five percent acetic acid by volume for quick pickles. This ensures that the vegetables ferment properly. If you use vinegar that has less than five percent acetic acid, it’s highly likely that you will end up with soggy, tasteless vegetables.
3. Use unrefined sea salt – Table salt contains harmful preservatives that can affect heart health. It can also cloud the brine due to the impurities it contains. For quick pickles, it’s best to use “clean” types of salt like unrefined sea salt.

Quick pickling is an excellent way to preserve fresh produce without stripping it of its nutrients. If you’re a prepper or homesteader who cultivates vegetable gardens year-round, quick pickling allows you to extend the shelf-life of food, especially if you produce more than what you can store in the refrigerator.

Sources:

TheKitchn.com

EatingWell.com