In the most basic of terms, quick pickling is a type of food preservation that uses vinegar. Like most things, there are more complex variations of the process but quick pickling is just that, quick. A basic pickling brine for refrigerated pickled vegetables is a simple ratio of 3:2:1 and is a snap to make. Pickled vegetables will last 3-4 weeks when refrigerated. Pictured left to right are: pickled cabbage, pickled carrots and a combination pickled carrots, cabbage and dried cranberries. The cabbage and carrots were thinly sliced and red pepper flakes were added to all three for a bit of spice. Great for bánh mì and pulled pork sandwiches.
Steps:
Chef’s tips:
Experiment with different vinegars – white, apple cider and red wine are best. If using a low-acid vinegar like rice wine, use 1/3 more vinegar and 1/3 less water.
Different sugars and sweeteners may be used. Adjust sweetness with choice of vegetable. For example, aim for a sharp/tart or a sweet/hot flavor profile.
Add-in suggestions: pickling spices, garlic, fresh or dried herbs, peppercorns, red pepper flakes, cloves, cinnamon sticks, mustard seed
