Spring has sprung! That means it’s time for the constant parade of produce at your local Farmers Market.
One tasty way to enjoy veggies from the market is to quick pickle them. no hot water baths and time-consuming processing. Thus, the name “quick pickling.” That acidic crunch provides a healthy snack, and they’re the perfect addition to your salad or sandwich.
Don’t be intimidated if you have never canned or pickled anything. We have an easy Quick Pickle recipe for you to ‘dip your toe in the pickling waters’.
This recipe is not only fast and delicious, but it leaves room for creativity. Use a new vegetable you haven’t tried. Experiment with a new spice. See what you like the best. It doesn’t take a lot of time or produce.
Try keeping a market journal this year. Jot down what produce you pick up at the market and what veggies & spices you use for your pickles. Visit The Culinary Center of Kansas City®’s Vegetable Butcherâ„¢ on Overland Park Farmers Market Saturdays in our Kitchen Shop to get your produce cut for FREE this market season. Find out ways to cut your veggies and tips on cooking them!
Here are some vegetables you may want to try and how to prepare them:
- Asparagus – Snap off the bottom. To preserve their color, blanch them in boiling water for 2-3 minutes, then shock in an ice bath.
- Carrots – Peel and cut into spears, strips or ‘coins’.
- Cherry Tomatoes – Rinse and pickle them whole.
- Cucumbers – Slice them into thin strips.
- Ginger – Peel and slice into thin strips.
- Green Beans – To preserve their color, blanch them in boiling water for 2-3 minutes, then shock in an ice bath.
Fresh, firm vegetables work best for Quick Pickles, also sometimes called Refrigerator Pickles.
Want to learn more about Pickling? Check out our cooking class, Saving Sunshine in a Jar – Quick & Easy Pickling, on Saturday, April 20, 2019. Click here for details & registration.
Quick Pickles
Your favorite vegetables, such as cucumbers, cauliflower, bell peppers, onions, etc.- Fresh or dried spices, such as dill, cumin, coriander, mustard seed, rosemary, etc.
- 1 cup white vinegar (feel free to experiment with other vinegars)
- 1 cup water
- 1 tablespoon kosher salt
- 1 teaspoon sugar
Rinse and cut vegetables. Pack into a jar with a tight-fitting lid. Add 1/4 – 1/2 teaspoon of spices.
Combine vinegar, water and salt in medium saucepan. Bring to boil. Pour boiled brine into jar over vegetables, then put lid onto jar.
Chill jar in refrigerator for a week or more before serving. You can keep your pickle jar in the refrigerator for 6 months. Makes 1 jar of pickles.
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