My wife and sisters have plans to make fermented pickles this summer or next. It’s a tricky operation that requires some surprisingly advanced chemistry, which can fortunately be managed in a modern kitchen. I, inspired by the project but not wanting to elbow my way into the space, took the opportunity to research how to make quick pickles. Quick pickles are not fermented, are ready to eat in two days, and last for a couple of months in the fridge (if you don’t eat them well before that).
I did three pretty big jars; carrots and parsnips, beets and radishes, and all my leftovers plus some onions. Each jar got some sprigs of tarragon and thyme plus some peppercorns. I used a dead simple and hard to get wrong 4-3-2-1 recipe; 4 parts vinegar, 3 parts water, 2 parts sugar, 1 part salt, by volume, brought to a boil until the salt and sugar dissolves, and then poured into the jars 1/2″ short of the top. That’s way more salt than some people use; if you’re talking cups, it’s 7 cups of liquid and 1 cup of salt. But, lots of people like sweet pickles and those turn my stomach. Anyway, as long as you’ve got more than 50% liquid from 5% vinegar you’re safe, and after that you just change the spices to your preference.
They were a big hit and I personally can’t decide whether I like the carrots or radishes best.
