Sunday, July 12, 2009

Quick Pickles

I really love pickles and made some this weekend with the help of food and wine. They are delicious and very easy to make.

Spicy Dill Quick Pickles

*For each 1 qt jar, use 12 oz of veges*
Before pickling do:
Asparagus - blanch 1 min and cool
Broccoli stems - peel and cut into sticks

Carrots - cut into sticks; blanch 2 min and cool
Cauliflower florets - blanch 1 min and cool
Green beans - steam 2 min and cool

Cucumbers - quarter or thinly slice

*12 oz Veges (see above)*
3 Tbsp kosher salt
2 Tbsp sugar
1 1/4 c distilled white vinegar (5% acidity)
2 Tbsp coriander seeds
6 large garlic cloves, halved
4 to 6 long red or green hot chilies, halved lengthwise
16 dill sprigs

Pack veges into 2 clean 1 qt glass jars; also add 3 of the cloves to each, 1 Tbsp of the coriander seeds, 8 sprigs of dill, and tuck 2 to 3 of the halved chilies in between the veges. In a separate jar combine the salt, sugar, and vinegar. Shake until the salt and sugar are dissolved. Add 2 c water and pour the brine over the veges. Add enough water to keep the veges submerged. Close the jars and refrigerate overnight or for up to 1 month.


  1. How have these been? Would you make any mods to the above recipe after trying them?

  2. I actually really liked it, but try some tonight and tell me what you think.

  3. How long do you have to pickle them before you can eat them? Sounds yummy ... wonder if you could pickle your beets. That would be awesome !!

  4. Christine they are great after 24 hours. You'll love them.