‘Tis the season that my fridge is filled with jars & concoctions & fun little things, many of those being pickles.
I remember in college when my roommate showed me how to make “quick pickles” by slicing whatever veggies you wanted & making a brine of vinegar, and the next day we’d literally eat the entire jar. Ever since then I have had at least one version of pickles in my fridge at all times.
You can pickle anything and everything, and I have tried a lot of different things. I am a savory gal who loves the taste of vinegar and salt and seasonings and spices, so something pickled to me is my dream flavor combo. Green tomatoes, watermelon rind, crunchy grapes, eggs, garlic & pickled peppers. Love a good spicy Giardiniera. But today we aren’t getting too crazy, we’re doing four of my OG favorites that are loved by all: carrots, beets, onions, and ofc the OG cucumbers.
It’s the best for summer too because pickles are so refreshing and cooling and delicious and make the perfect topping for any meal or bowl. Like if you’re feeling like your meal is bland—pickle. If you are wanting a quick salty snack—pickle. Add to sandwiches, toasts, the possibilities are endless. It’s also snack plate season which means I am adding like 4 types of pickles to every one of my large trays. And if you are anything like me, an excuse to use the buildup of jars you have hoarded in your random cabinets that you don’t have room for but feel an ache in your heart about the idea of throwing it away…..it’s your time.
Pickled Carrots
Pickled Beets
Pickled Onions
Ranch Pickles
PS: Pickles can stay good for up to 2+ months of sealed properly, and eaten without bacteria interference (use a clean fork/spoon to grab pickles instead of hands). Some pickles will degrade in texture/flavor after a couple weeks (by then I have usually eaten them all). If it smells funky, dump them. To keep them nice and crunchy, you can add a tannic element (ex. bay leaf, grape leaves, oak) a small amount that doesn’t alter flavor. You’ll see in a couple of these recipes I add bay leaves, and that’s why! You can add whatever flavor combos you like to your brines, I have provided some of my favs.
Now let’s get intoooo it….
