Canning traditional pickled vegetables takes a fair amount of time, sterilized equipment, and skills in the kitchen. But making quickles really couldn’t be easier. Using fresh produce, some seasonings, and a little bit of vinegar, you can whip up a batch of your favorite pickled vegetables.
Add these tasty pickled vegetables to sandwiches, burgers, wraps and salads and for a crunchy-crisp kick. If you’re cooking a meal, make your pickled vegetables before anything else. Feeling adventurous? Try pickled blackberries for a new flavor sensation. Be sure to use fresh, ripe, organic fruits and vegetables whenever possible for the best results.
- Sweet Pickled Radishes – Clean 15 perky little red radishes and cut into thin slices. Save the tops for a salad (don’t forget to wash them well). In a small mixing bowl, stir together the radish slices with 1 cup of white vinegar, 1 cup sugar, and a pinch of salt. Let the radishes sit for at least 15 minutes.
- Spicy Dilly Green Beans – Clean one pound of fresh green beans. In a large cooking pot, heat 2 cups of white vinegar, 1 cup of filtered water, and 1 tablespoon of sugar. Stir well, and bring the mixture to a simmer. Remove it from the heat, and add your green beans, plus two minced cloves of garlic, ¼ cup chopped fresh dill, and ¼ teaspoon of cayenne pepper. Combine well, and then refrigerate overnight. These pickled vegetables go really well with a zesty Bloody Mary. You can also leave out the cayenne for a straight-up garlic and dill flavor.
- Pickled Celery – The next time you’re making tuna salad, chicken salad, or egg salad, amp up your game by using pickled vegetables instead of plain. In a small saucepan, combine ¾ cup filtered water, ¾ cup apple cider vinegar, and 2 tablespoons sugar. Bring to a boil. Remove from the heat, and add 1 cup of finely chopped celery. Stir well, and let stand for at least 15 minutes.
From the Organic Authority Files
- Quick Pickled Blackberries – Clean one pound of fresh, ripe blackberries and place them in a large bowl. In a small saucepan, combine 2/3 cup filtered water, ½ cup white balsamic vinegar, 2/3 cup sugar, ½ teaspoon red chile pepper flakes, ½ teaspoon vanilla extract, ½ bay leaf, and a spring of fresh rosemary. Bring the mixture to a boil, and then pour over the berries. Let cool until it reaches room temperature. Transfer to an airtight container, and chill overnight in the fridge. Delicious on salads, or with plates of cheese and charcuterie.
- Pickled Cucumbers – The Classic: Thinly slice one cucumber, and toss the slices in a small mixing bowl. Add 2 tablespoons of sugar, ½ cup rice vinegar, and a pinch of salt. Stir well. Let the cukes sit for at least 30 minutes, stirring occasionally. Serve and enjoy.
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Photo by Natalie Maynor