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Quick Pickles

Quick pickles are a delicious, easy way to preserve summer flavors in a salty brine. This method is simpler than water bath canning, and the finished product requires refrigeration to stay fresh and crisp.

And don’t limit yourself to cucumbers! Try pickling a rainbow of produce, like beets, onions, carrots, asparagus and even beans, to keep things interesting. Plus, fermented foods like pickled vegetables have been shown to contribute to a healthy digestive system—so pickle away!

Lime-Infused Pickled Red Onions

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  • 2 medium red onions, sliced to desired thickness (onions shown are 1/8” thick)
  • 2–3 slices of lime, paper thin
  • 3/4 cup white wine vinegar
  • 1/4 cup white vinegar
  • 2 Tbsp sugar
  • 1 tsp salt
  • 1 tsp peppercorn
  • 1 tsp whole coriander
  • 1/4 cup fresh lime juice
  • 1/2 cup water

Boil 4 cups of water, then carefully place onions in hot water making sure to submerge them for about 30 seconds. Pour into a colander to drain. Transfer the limes and onions to jars. Fill to the top of the jar, do not pack tight.

Combine vinegar, sugar, salt, peppercorns, and coriander seeds in medium pan. Cook on high, stirring for about 3 minutes, making sure that sugar and salt dissolve. Add fresh lime juice. Pour hot solution over onions and lime. Add water if needed to fill each jar. Cover; allow to cool before placing in the refrigerator. These can be eaten right away. The onions will keep in the refrigerator for 5 to 7 days.

Pickled Dilly Beans or Asparagus

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  • 1 clove garlic
  • 1/4 tsp red pepper flakes
  • 1/4 tsp salt
  • 1 tsp dill (fresh or seeds)
  • 1 tsp mustard seed
  • 1/2 tsp peppercorns
  • 20 sprigs of fresh asparagus
  • 2 lbs beans
  • 1 cup water
  • 1 cup vinegar

In each jar, put garlic, red pepper flakes to taste, sea salt, dill, mustard seeds, and peppercorns. Place asparagus or beans gently into each jar, cut to fit. Heat equal parts water and vinegar, calculating the amount you need based on the size of your jars. Once hot, pour over asparagus or beans. Let cool on the counter with lid open, then place in the refrigerator with the lid closed. The best results are prepared 48 hours before serving. The asparagus or beans will keep in the refrigerator for 4 weeks.

Rainbow Pickled Carrots

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  • 1 lb rainbow carrots
  • 1-1/4 cup water
  • 1 cup vinegar
  • 1/4 cup sugar
  • 2 cloves garlic
  • 1-1/2 tsp fennel
  • dill sprigs
  • 2 bay leaves

Cut carrots into sticks of your desired thickness; bring to a boil in medium sized pot with lightly salted water. Simmer for one minute, remove from heat and rinse with cold water. Drain thoroughly.

In the same pot, heat the remaining ingredients, bring to a boil, reduce heat and simmer for two minutes. Remove from heat add the carrot sticks. Cool until room temperature, place into jars and chill. Prepare one day in advance of serving for best results. The carrots will keep in the refrigerator for up to four weeks.

Zesty Thin-Sliced Pickled Cucumbers

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  • 1 English cucumber, sliced thin
  • 1 Tbsp kosher salt
  • 1-1/2 cups water
  • 1/2 cup white wine vinegar
  • 1 cup sugar
  • 1 bay leaf
  • 1/4 tsp ground allspice

Place cucumber in bowl; rub with salt, let stand while preparing the brine. Combine water, vinegar, sugar, bay leaf, and ground allspice in a medium saucepan and bring to a boil. Remove from heat and let cool.

Rinse the salt off the cucumbers, and squeeze out as much moisture as possible. Put cucumbers in a medium bowl with pickling solution. Then place in container of choice making sure they are completely covered by brine. Refrigerate for 3-6 hours before serving. The pickled cucumbers will keep in the refrigerator for up to 5 days.

Sweet ‘n Spicy Pickled Beets

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  • 2 lbs medium sized beets
  • 1-1/2 cup onions, sliced into thin rounds
  • 1 cup sugar
  • 2 sticks of cinnamon, each stick broken into 2 pieces
  • 1 Tbsp mustard seed
  • 1 tsp allspice ground
  • 1 tsp cloves whole
  • 1 tsp salt
  • 1-1/4cup apple cider vinegar
  • 3/4 cup of water

Scrub beets; leave the stem on, helps to avoid losing too much of the beet juice. Fill a large pot with water, add beets, and boil, until beets are fork tender and skin slips off easily. Drain beets and let cool, slip off skin, remove tops and slice to 1/8 or 1/4 in size.

Add onions, sugar, cinnamon stick, mustard seed, allspice, cloves, salt, vinegar, and water to a large pot and bring to a boil. Turn the heat down to low and cook for 6 minutes. Add beets to pot and cook until beets are hot.

Pour into jars, remover cinnamon sticks. Let cool, place in refrigerator. The beets will last up to four weeks in the refrigerator.

Quick-Pickles-pinterest

Photo credit: Katheryn Moran Photography

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