Homemade Garlicky Pickles – In 1 week
|Quick Garlicky Pickles|
As a shareholder in Angelic Organics, a great Chicago-area CSA, there are weeks where I just have too much of a particular item that I just won’t get to. Since I love pickles, and loathe throwing anything out, finding a way to preserve these leftovers was ideal. Giving them a big garlicky flavor is a super bonus.
Making quick pickles at home is really easy to do. Since I don’t plan on keeping them in long-term storage, I don’t worry with all of the cumbersome rules around ordinary canning. I’m just making a good brine to soak some vegetables in for a few days. These garlic pickles are usually gone within a week or two.
Some of my favorite non-cucumber things to pickle: Beets, Kohlrabi, Carrots, Turnips, Jicama, Celery, Garlic, Pearl Onions, Peppers.
What’s great about pickled red beets? Using the leftover brine for Awesome Bloody Mary’s
Variations and other tips
- Use a brand new band & lid for your jar each time
- Parboil vegetables ahead of time to speed the pickling process, though they won’t be as crunchy
- They’ll start getting tasty after 24 hours, but I let them go for at least a week
- Add slices of jalapeno for some heat
- Sometimes garlic turns blue, so boil it first in filtered water to prevent blueing
- Add a few teaspoons of curry and turmeric for an Indian flair
|Vegetables ready to pickle|
Quick Pickle Recipe
- 2 cups Filtered water
- 3 tablespoons Salt
- 1 tablespoon Sugar
- 1.25 cups Champagne Vinegar
- 4 tablespoons Crushed garlic
- Bring the water to a boil and mix in the salt, sugar and vinegar. Add the garlic is well if your garlic tends to turns blue.
- Add all of your vegetables to the mason jar and top with lots of garlic and fresh dill (or pickling spices)
- Pour the brine over the top and fill the remaining gap with more filtered water.