Quick pickles are a thing of beauty. While they don’t provide all the health benefits of fermented pickles (which are made with water, salt and time), they are a condiment that can be enjoyed for snacking, over salads, on sandwiches, with tacos, rice bowls, grilled meats, paired with hummus, served with charcuterie — the list goes on.
And best of all, they can be made in a flash. I like making quick pickles the day before I’m planning on eating them because this allows whatever it is you're pickling to become fully embodied with the pickling liquid. That being said, something like pickled onions will taste fully pickled in even less time.
This is meant to act as a base recipe for quick pickling, meaning there is a lot of room to play around.
For instance, I love everything about the flavor of coriander, and last summer I had a bumper crop of lavender I dried and now am using any chance I can before spring. These were contributing factors for me when choosing to use them here.
Other possible additions: black or pink peppercorns; red pepper flakes; fresh or dried herbs like rosemary, dill or thyme. Also cumin seeds, star anise, cloves, bay leaves, garlic, ginger and more.
The vegetables are also your choice: cucumber, onion, cauliflower, asparagus, jalapeño, celery, turnip, radish, green beans, fennel, cherry tomatoes, even fruits like apples and pears.
The main thing to remember when making pickling liquid: You generally want to use a ratio of 1-to-1, meaning one part vinegar and one part water. This being said, I like a bit more of a punch when it comes to savory pickles, so here I increased the vinegar a little bit.
Additionally, if you like your pickles on the sweeter side, feel free to increase the honey to the sweetness that tastes good to you.
Quick pickled poblanos and carrots
Makes: Around 2 cups; total time: 1 day
2 poblano chiles, stemmed, seeded and sliced
2 carrots, peeled and sliced
2 teaspoons coriander seeds
1 teaspoon dried lavender (optional)
½ cup water
¾ cup apple cider or white wine vinegar
1 tablespoon honey
1 teaspoon kosher salt
Preparation: Place poblano and carrot slices in a heat-safe glass jar.
In a dry saucepan over medium heat, add the coriander seeds and toast for just a minute or two, until they are fragrant. Add the lavender (if using), water, vinegar, honey and salt. As soon as this mixture comes to a boil, turn off the heat and carefully pour this pickling liquid over the vegetables.
After a couple of minutes, use a spoon to push any protruding vegetables into the liquid so they are fully submerged. Let the pickles cool to almost room temperature before transferring them to the fridge. Once they are completely cool, cover them with a tight lid and store in the refrigerator. The next day, they will be ready for eating. They should keep in the fridge for a few weeks.
Marianne Sundquist is a chef, writer and co-founder of Stokli, celebrating nourishing goods from the high desert (stokli.com). Find her on Instagram @marianne__sundquist and email her at marianne@stokli.com.
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