Go anywhere in the world and walk into a bar, restaurant, or market, and you are sure to find some kind of pickled vegetable. It’s a tradition as old as civilization itself. In fact, the first pickles that we know about were made back in 2030 BC, when cucumbers, native to India, were pickled in the Tigris Valley. The word pickle comes from the Dutch word pekel, meaning “salt” or “brine,” which makes sense because quick pickling with salt was historically how early farmers preserved their harvests before the invention of vinegar. But even today, pickling is a great way to use up veggies going south in your crisper or to preserve those abundant harvests from the garden because pickles go far beyond just cucumbers. You can, and should, pickle just about any kind of veggie.
Traditional pickling may seem intimidating or overwhelming: a counter full of veggies, complicated pressure cookers, and temperature gauges to keep your jars from exploding. But there are much simpler quick pickling methods that may not preserve your pickles for as long but will allow you to make fast, easy pickles with a smaller amount of veggies. It’s just a simple formula of part vinegar, part water, equal parts salt and sugar, some kind of spice or herb, and a jar full of your favorite veggies.
And those pickles have an insane amount of versatility on your plate! Try adding pickled cherry tomatoes to your next salad for a little extra tang. In Japanese cuisine, it isn’t uncommon to see a bed of rice topped with a piece of perfectly broiled fish—think salmon or mahi-mahi—plus a bevy of pickled carrots and daikon radish, a generous dusting of furikake, and a dash of soy sauce. It’s a healthy, hearty meal in under 20 minutes. Or try adding pickled squash to your next deli meat sandwich to take that boring lunch to the next level.
These basic pickling recipes are designed for small batches of pickles, enough to fill a single standard mason jar or two small ones. And while the processes are remarkably similar, the slight variations on spices and seasonings create a wellspring of different flavors.
Pickling Recipes
Pickled Cherry Tomatoes
1 pt. whole cherry tomatoes
1 cup cider vinegar
1 cup water
1 Tbsp. salt
1 Tbsp. sugar
1 tsp. black peppercorns
2-4 strands of fresh dill
1 clove of garlic, smashed
¼ Tbsp. red chili flakes
Combine vinegar, water, salt, sugar, pepper, and chili in a pot and bring to a boil. While that is coming up to temp, use a toothpick to poke a hole in the bottom and top of each tomato, and add them to a clean and sterilized jar with a thoroughly smashed clove of garlic and the fresh strands of dill. Top with the boiling liquid mixture and seal with a lid. After a few minutes, the dimple on the seal should adhese, meaning that your jar is now airtight. Allow your jarred tomatoes to sit in the fridge for two weeks for optimal flavor. Once opened, they should keep for up to a month or more in the refrigerator.
Japanese Style Pickled Carrots and Daikon Radish
1 daikon radish
2 large carrots
1 cup water or inexpensive sake
1 cup rice wine vinegar
1 1-inch piece of ginger, peeled
1 tsp. sugar
Bring the water/sake, vinegar, and sugar to a boil. While that is heating up, peel your veggies and cut your carrots and daikon radish into 1-inch match sticks. Add them to a mason jar along with the ginger. Pour your boiling liquid into the jar until the veggies are completely covered. Seal and let rest in the refrigerator for two weeks. Once opened, they should keep for up to a month or more in the refrigerator.
Turmeric Pickled Squash
1 cup summer squash, cubed
½ white or yellow onion, sliced
½ cup white wine vinegar
1 cup water
1 Tbsp. granulated sugar
½ tsp. salt
½ tsp. dry mustard
¼ tsp. ground turmeric
¼ tsp. ground ginger
Add all ingredients to a pot and bring to a boil. Cook for 10 minutes, or until the onions soften. Add to a jar with the hot liquid and seal. Let rest in the refrigerator for two weeks. Once opened, they should keep for up to a month or more in the refrigerator.
Photography by Forrest Cl0nts
