Last updated : Thursday, January 12, 2012

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How to Pickle Your Favorite Vegetables Fast

Want a new and easy way to prepare your favorite veggies? Rick Field, iMag’s pickling expert, shows us how to make a mixed vegetable pickle called “Sweet and Sassy Pickles” in a “quick-pickle style,” giving it an extra level of crispiness!

Pickle Ingredients:
3 Lbs of Kirby cucumbers
2 Medium onions
2 Large bell peppers (one red, one yellow if possible)
1 Lb of carrots
2 Oz. of kosher salt
1 Lb of ice cubes

Brine Ingredients:
32 Oz. of cider vinegar (5% acidity)
16 Oz. of water
8 Oz. of brown sugar (less if you prefer)
½ Bunch of lemon thyme
2 Tablespoons of pink peppercorns, cracked
1 Tablespoon of yellow mustard seed
2 Teaspoons of whole allspice berries, cracked
2 Teaspoons of coriander seeds, toasted and cracked
1 Teaspoon of fennel seed
1 Teaspoon of ground cloves
4 Bay leaves

Directions:
1. Rinse cucumbers in cold water. Trim tips and slice the cucumbers into fourth-inch rounds.
2. Peel skin off of onions and slice onions into fourth-rounds, then slice the rounds into half-moons.
3. Combine the cucumbers and onions with the ice and salt and mix thoroughly. Place in a refrigerator for at least one hour.
4. Peel the carrots and chop into half-inch chunks.
5. Rinse the peppers and slice them in half to remove the seeds. Cut into 1-inch squares.
6. In a large stockpot, mix together the cider vinegar, water, sugar, lemon thyme, mustard seed, fennel seed, cloves and bay leaves. Bring brine to a boil and then simmer over medium heat.
7. Crack the pink peppercorns and the allspice berries using a mortar and pestle and add to the brine pot.
8. Toast the coriander seeds over medium heat, shaking frequently until a little wisp of smoke appears, usually about two to three minutes. Set aside.
9. Remove the bowl with the cucumbers and onions from the refrigerator and rinse the contents under cold water to remove the salt. Place them in another bowl and mix well with the peppers, carrots and coriander seeds.
10. Pack the vegetable mixture evenly into 2 half-gallon or 4 quart jars.
11. Return the brine to a boil and pour the brine over the vegetables, making sure to completely cover them (you may have some extra brine). Screw the lid onto the jars firmly.
12. Allow the jars to come to room temperature and then place them in a refrigerator. The pickles will be ready to eat in 24 hours and will last for one month under refrigeration.

Notes on the vegetables: There are numerous varieties of heirloom cucumbers and kirbies that will be appropriate for this pickle. Smaller cucumbers (1 ½ inch diameter maximum) are preferred as they will be less seedy and typically have more firm flesh. What makes this pickle visually appealing is the play of different bright colors, which is why the red and yellow peppers are preferred to contrast the green kirby cucumbers. If you were using yellow lemon cucumbers, you might want to substitute green bell peppers.

This recipe was adapted from one in "Quick Pickles," by Chris Schlesinger, John Willoughby and Dan George.

For more:

How to Make Dill Pickles at Home

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For more information about Rick’s Picks and to order pickles please visit rickspicksnyc.com and also check out the cookbook co-authored by founder Rick Field, "The Art of Preserving."

 

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