SAUCES AND SIDES

Simple Pickles

This side dish will make a difference to many meals, adding a sharp flavor to cut through rich meat dishes or enhance a rice blow.

By Vickypee  I  Updated on April 25, 2024

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The quick-pickled are less sour and a little sweet by design. A few hours in homemade brine can transform fresh veggies into an acidic. Here are a few to get you start.

Quick Pickles Vs. Canning

Quick pickles also known as refrigerator pickles. Canning is hot process involves the sterilization a hot water baths in a glass jar. They’re both methods of preserving food, but they differ in process and outcome.

Quick Pickles. They are basically vegetables that are a simple brine in mixture: vinegar, water salt, and sometime sugar, and herb, and spice. The process is quick, often taking just a few minutes or hours. In this quick recipe just take 30 minutes, and maintain a crisp texture. Thank goodness for quick pickles! They don’t require canning process either a water bath, but they can be stored in the fridge for months.

Canning. Involves process and sealing food in a glass jar, use either a water bath. Ensures no bacteria survive, preventing botulism and other foodborne illness. Canning is a more involved process that allow for long-term storage. Can keep for months or even years.

For everyone. No matter how much we may have on a given day, many of us who will jump on a long caning process. They’re like quick-easy pickles that takes a few minutes and once refrigerated, you can enjoy the tangy vegetables the next hours, sometime the next day! And they will last in the fridge for up to 1 months.

Adding Spices

Vegetable love how spices add dept and complexity to the pickles. We appreciate the way these benefit from quick tossing the spices in a pan to release the aroma before using. And you can absolutely play with the spice combination to your pickling. Here’s a list of spices, try it in your next pickles.

• Black peppercorns add a warm, woody aroma and a hot pungent taste.
• Mustard seeds contribute a tangy, slightly spicy flavor.
• Coriander seeds offer a citrusy, sweet profile. I use coriander seed in this recipe.
• Cumin seeds add warm flavor, rich and hearty instant depth to any dish. Ingredient in this recipe.
• Dill seeds provides a grassy and slightly sweet taste.
• Allspice Berries impart a combination of nutmeg, clove, and cinnamon flavors.
• Red pepper flakes bring heat and a bit of a kick.
• Bay leaves add a subtle layer of woodsy flavor.
• Cinnamon sticks contribute a sweet and woody fragrance.
• Whole cloves give a strong, pungent flavor.

These spices can be adjusted according to personal taste and the type of vegetable being pickled. They can be also used for both quick pickles and long-process canning.

Pickle Other Vegetables This Way

The great thing is you can pickle other vegetables similarly. Here are some ideas you might be exciting to try:

• Carrots, turnip: They retain their crunch and absorb flavors well. Ingredients in this recipe.
• Radishes: Their peppery taste become milder and sweeter when pickles. Ingredients in this recipe.
• Cucumber: The classic choice for making dill pickles or bread-and-butter pickles.
• Green beans, asparagus, cauliflower florets these may benefit from quick blanching before pickling and may need a few days in the fridge before using.
• Red onion: Perfect for adding a zesty flavor to sandwiches and salad.

Store Quick Pickles

These Vegetable pickles should be stored in the fridge with their brine in tight lid jars for up to 1 months. Always use clean utensils when remove pickles from the jar to avoid contamination. Storing pickles properly is key to maintain their flavor. I keep in jar in my fridge. Make the perfect side dish and so many other delicious, quick meals.

Recipe for Vegetable Pickles Fan

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