DIY / Eat

How To Quick Pickle

Waste less, eat well and savor the flavors of every season, all year long.

How To Quick Pickle
Michelle Montgomery Photography

Close to 1/3 of the vegetables harvested in the US are wasted, one way to extend the bounty of the season is by quick pickling. This fast, easy and efficient way of preservation is a technique that has been utilized in agriculture for centuries. Food preservation is a simple solution to implement in your home and helps to reduce unnecessary food waste. In doing so, home chefs can preserve peak flavors and even increase the nutritional quality of their produce. When you preserve at home, you can also choose what goes into every jar and always make sure your produce is organic, locally sourced, and community-supported.

Quick Pickle

  • 45 minutes preparation
  • 4 days (minimum) in the fridge before consumption
  • 8 jars
  • 6 cups (about 2 lbs) thinly sliced pickling cucumbers or other garden veggies
  • 2 cups thinly sliced onion
  • 1 1/2 cups white vinegar
  • 3/4 cup sugar
  • 3/4 teaspoon salt
  • 1/2 teaspoon each of mustard seeds, celery seed, ground turmeric, crushed red pepper (or play with using herbs from your garden)
  • 1/4 teaspoon freshly ground black pepper
  • 4 garlic cloves, thinly sliced
  • Glass pint jars
  • Small saucepan
  1. Mix the vinegar, sugar, salt, pepper, garlic, and herbs in a saucepan
  2. Bring brine to a boil for 1 minute. Cool.
  3. Pack vegetables tightly in jar
  4. Pour brine over veggies to cover them
  5. Refrigerate for at least 4 days
  6. Eat with your favorite sandwich or salad!
Quick pickle Jars may be stored in the refrigerator for up to 1 month.