Quick Pickling: So Easy a Baby Can Do It
Lydia with her friend Maria and Baby Jimmy.
Pickling and food preservation is truly an art form that takes a lot of practice and knowledge of proper methodology. Quick pickling, on the other hand, is a wonderful option when you have small amounts vegetables you need to use before they go bad. This is a great tool to stop food waste, increase fridge life and enjoy your vegetables in a different capacity. Plus it’s easy. So simple in fact, a baby can do it. (Well, not all of it…watch our YouTube video to see how!)
Quick Pickling Tips
There are no real rules when it comes to pickling except: keep your brine ratio consistent and avoid the pith of citrus. Feel free to experiment with just about any vinegar, but I suggest staying away from balsamic - unless you’re pickling onions, then, yum.
And don’t be afraid to experiment with your flavoring! Want something a little more spicy? Add a hot pepper (or 2!) into your mix. Like Kosher-style? Load up on the fresh dill. Hungry for a more ethnic flavor? Add turmeric and curry powder to your brine. The choice is yours - just remember though to consistently add the Holy Trinity of Pickling: bay leaf, peppercorn and mustard seed.
There is also the question of “to blanch or not to blanch”? For me, it’s a matter of preference and also dependent on the type of vegetable you’re using. For denser and thicker veggies like carrots or broccoli, then yes. For thinner or more water-based veggies like green beans or squash, then no.
Regardless of flavoring, herbal marinades have antimicrobial properties to help keep away colds and flus. Preventative health care practices include drinking your pickling liquid! Garlic, Bay Leaf, Peppercorn, Mustard Seed are all high in antimicrobial and antibacterial properties. They help stimulate circulation and absorption of nutrients. Coupled with vinegar, which is known to heal wounds and fight infections, you have yourself a cold-fighting champion! Don’t believe me, try it out! Start drinking a shot a day of your homemade pickling juice come cold-season and you’ll see you have the necessary knock-out punches right in your fridge. Have post-workout or menstruation cramps? You guessed it, drink some pickle juice.
Not into vinegar shots? Try instead adding it to your salad dressings, Dirty Martinis or Bloody Mary’s to kick it up a bit.
Quick Pickled Dilly Green Beans
Brine ratio = 1:1:⅛.
2 c. White Vinegar
2 c. Water
1/4 c. Kosher Salt
Heat liquids until salt has dissolved. Remove from heat.
1 lb Green Beans, cleaned
1/4 bunch Dill
4 cloves Garlic, whole
2 Bay Leaves
1 tsp Mustard Seeds
1 tsp Black Peppercorns, whole
Add all ingredients to container(s). (If using multiple containers, make sure to evenly distribute ingredients.) Fill with hot brine. Gently tap container to release trapped bubbles. Once cooled, put in fridge for one week to properly pickle before enjoying. Can be kept in fridge and enjoyed for up to 6 months.
