How do you make quick pickles?
Quick pickle, in one line
Quick pickling means soaking sliced vegetables in a hot or cold brine of vinegar, water, salt, and sugar for an hour or so to make them tangy and crisp.
Why it works
Vinegar's acid and salt soak into thin vegetable slices and season them in minutes, while sugar softens the sharpness. The acid also turns the color of red onion bright pink. Because they are not fermented or canned, quick pickles must be kept in the fridge and eaten within a few weeks.
How to do it
Common mistakes
- Cutting vegetables too thick, which keeps the centers bland.
- Using too little acid, which is unsafe to store and tastes flat.
- Leaving them on the counter, since quick pickles are not shelf stable.
Questions about quick pickle
How long do quick pickles last?
In the fridge, they last about 2 to 3 weeks. They are not canned, so they need to stay cold.
Which vinegar is best for quick pickles?
Rice vinegar is mild and sweet, apple cider vinegar is fruity, and white vinegar is sharp and clean. All work.
Do I need to boil the brine?
Not always. A hot brine dissolves salt quickly and softens vegetables slightly, but a cold brine works too.
Vinegar
Rice Vinegar
Cucumber
Shallot
