Quick Refrigerator Pickles in 3-2-1
There are myriad ways to make pickles. But in the big picture it comes down to two methods: natural fermentation, and quick vinegar pickles. The quick vinegar pickle style is so easy (très facile for those of us who used to sew) and so fast. It’s not about preserving for the winter cellar, but providing a pop of flavor that’s ready in just a few hours and lasts a few days.
These pickles have a personal history. Meeting up with friends for a camp-out, one couple, Ben and Joy, showed up with their cooler and invited me to pick out a gift from them. The cooler was packed with their homemade pickles! I selected a mix of spicy garlicky carrots. They were divine and the cronch cronch cronch was so satisfying while camping that hot summer. It turns out these were simple quick pickles and I will remember them both for being a homemade gift and for being so delicious.
The 3-2-1 ratio is what sets you free to experiment, consisting of 3 parts water, 2 parts vinegar and 1 part sugar.
In summer, when fruit and vegetables are at their peak in flavor and abundance, and the heat keeps you from wanting to prepare hot dishes, this is when you’ll find yourself seeking cool crisp vegetables, or when the crudités platter is likely to show up to the picnic. (Pascale Beale made a showstopper of one for my wedding). These pickles are a low-effort, high-reward form of nourishment to add to the mix. They’re crunchy, vibrant and easy to customize to your taste. Add quick pickles for a tangy, zippy layer among the rainbow array of colorful crunch. Make extra; the produce at the market is abundant. Think Easter Egg radishes, rainbow-colored carrots, baby beets, cucumbers and pattypan squash. Then you’ll have plenty for yourself and some extra to give away at a moment’s notice. Your friends will think you’re generous and amazing. And since these are refrigerator pickles—not canned for longevity—you’ll want to give them away if only to make room in the fridge for more.
The vegetables used in this recipe came from Babé Farms in Santa Maria.
Quick Refrigerator Pickles in 3-2-1
Ingredients
- 3 cups water
- 2 cups distilled white vinegar, apple cider vinegar works well, too
- 1 cup sugar
- 2 tablespoons kosher salt
- Any combination of vegetables (carrots, radishes, cucumbers, green beans, baby beets or peppers), herbs (dill, marjoram or oregano) and aromatics (fresh garlic, whole peppercorns, mustard seeds or cracked red pepper)
Instructions
- Clean, peel and cut vegetables into bite-size pieces. They can be strips about 2 inches long, wedges or chunks. The freshest produce, young and tender, might not need any more than a rinse and chop.
- Pack vegetables into glass jars with lids. Mason jars work great, but any jar with a lid will work. If using aromatics, add them sparingly to start, such as 1 garlic clove and a small pinch of cracked red pepper. Over time, you’ll find the flavor combination you love best and it will become your signature pickle.
- Combine the water, vinegar, sugar and salt in a large pot and bring just to a boil, stirring until salt and sugar dissolve.
- Pour hot brine into jars to fully submerge vegetables. Cover and let cool, then refrigerate at least 1 hour or overnight before serving.
