by the handful

Quick Pickles (Quickles)

Back in the day, people would can large amounts of pickles and vegetables because they had gardens so bountiful they needed a way to store the food surplus over the winter.Unfortunately, most of us don’t have an overflowing garden, so why not just make small batches of pickles that can be consumed right away and without all the hassle of canning. I have been making these for years and I love the refrigerator pickle! Here are three of my favorites. This ingredient list will make three jars of pickles, one jar each of the following: Classic Dills, Cocktail Pickles, and Beets (Sweet Treats). 

Quickles:,   Beets, Classic Dills and Cocktail Pickles

3 quart canning jars

2 lbs canning cucumbers

2 carrots

3 medium beets

shallot

a few garlic gloves

fresh dill or other fresh herb

whole cloves

mustard seed

coriander seed

peppercorns

2 cups white wine vinegar

2 cups apple cider vinegar

3 cups water

honey

2 tsp salt

Make sure jars and lids are clean. Add a few whole cloves to each jar along with a pinch each of mustard seed, coriander seed, and peppercorns.

Jar #1, Beets: Cook beet ahead of time by simmering in water for 20 minutes, followed by an ice bath. After cooling them a bit the skins should peel right off. Chop into cubes or whatever shape you like and add to one of the jars with a squirt of honey or tsp sugar.

Jar #2, Classic Dills: Add 2 dill sprigs and a few garlic cloves to 2nd jar, then pack with whole cucumbers.

Jar #3, Cocktail Pickles: Chop the remaining cucumber and carrots into dice-sized chunks. Slice shallot and add to 3rd jar.

In a small pot heat 2 cups white wine vinegar, 2 cups water and 1 heaping tsp salt to a boil, let cool for a minute and fill the Classic Dills jar, then divide the rest of liquid between the other two pickle jars. Now heat 2 cups apple cider vinegar, 1 cup water and 1 tsp salt to a boil, let cool and add to fill the Beets and Cocktail Pickles jars. If any jars are not full, boil a little more water with some salt to top off jars. Let Quickles rest for 20 minutes, screw on lids and let rest another hour before putting in the fridge. its a good idea to be have extra jars and ingredients ready as the size of the vegetables and other factors seems to change the outcome of the recipe each time. to Quickles are ready when cooled but taste best after a day or a few; the Classic Pickles should rest for a few days at least. Quickles can be stored in fridge for at least a month. You can pickle just about any vegetable – onions, asparagus, radish, green beans, jalapeno, bell pepper, tomatoes, cauliflower etc. You can adjust the flavor in so many ways for example, apple cider vinegar is sweeter than white vinegar and adjusting spices or adding black pepper or red pepper flakes will create something totally different.  So obviously the sky is the limit when making up your own new Quickle recipes.