easy pickles

This recipe for hot and spicy Quick Refrigerator Pickled Jalapeños makes pickles in a hurry! If you're new to making pickles, this recipe is a good one to start.

Quick Refrigerator Pickled Jalapeños

jalapeño peppers, (sliced, stems removed)

garlic. (peeled)

white vinegar

water

sugar

tbsp kosher salt

Sterilize

Wash two 8 ounce or one 16 oz Mason jar and fill with boiling water to sterilize. Let stand, then drain and let dry.

Wash

Wash peppers, remove stem ends and slice into rings.

Fill

Fill the jars with the sliced jalapeños. Add a garlic clove to each jar.

Combine

In a small sauce pan, combine vinegar, water, sugar and salt. Bring to a boil. Carefully pour over the jalapeños in the jars. Use the back of a small spoon to press the jalapeños down so they are completely covered. Cool before adding lids. Store in the refrigerator for several weeks.

Zucchini Pickles are ready to eat in 30 minutes! These are quick refrigerator pickles, NO CANNING required and will keep refrigerated for 30 days.

Zucchini Pickles

zucchini (1/4” thick slices)

mustard seed (yellow

dill seeds

turmeric

Each quart holds 32 ounces. Clean and sterilize your glass jars in the dishwasher.

OR, in a pot of boiling water, sterilize for 10 minutes. Then sterlize the lids and rings in a pan of simmering water on the stove.

sterilize quart jars:

Rinse zucchini well.

Cut into 1/4” slices using a mandoline, crinkle cut knife or regular chef knife.

prepare zucchini chips

In a large stainless saucepan, mix vinegar, sugar, salt, mustard seeds, dill seeds, and turmeric. Bring to a boil over medium heat and dissolve sugar. Reduce heat and simmer about 5 minutes for the spices to infuse.

Set the pickling liquid aside until just warm to the touch. Note: If the brine is too hot, it will cook the zucchini and make the pickles soft instead of crisp.

pickling liquid

Place cut zucchini slices in clean Mason jars.

Pour the cooled pickling liquid in the jars, place lids and rings.  You will have some pickling liquid leftover.

Keep in the fridge for up to a month.

jar zucchini pickles

Pickling Spice is easy to make and a great way to use up spices you have on hand. Add it to pickles, corn beef, stews, rice, or use in brine to flavor meat.

Pickling Spice

coriander seed

dill seed

allspice berries

red crushed pepper flakes

dry bay leaves

peppercorns (black, pink, white,

yellow mustard seeds

cinnamon

star anise

cloves

juniper berries

ginger

cardamon pods

In a small bowl, combine all your spices. Add some of the optional ones I listed for addition flavor.

Mix Pickling Spice

Keep your pickling Spice in a glass jar with a tight fitting lid, and use within 6 months.

Storing Pickling Spice

“Remember, don’t grind the meat too finely, season it well and cook the patty medium” - Colin Fassnidge

Colin Fassnidge's nose-to-tail burger

bone marrow (ask your butcher)

brisket, minced (ask your butcher)

rump, minced (ask your butcher)

Extra virgin olive oil,

American-style cheese

(280 grams) tomato relish

brioche buns, split, toasted

cinnamon quill

milliliters white wine vinegar

(75 grams) caster sugar

bay leaves

thyme

tbs sea salt flakes

cucumber,

Liven up your leftovers or add interest to tacos, burgers, sandwiches, nachos and more with these crisp and tangy quick refrigerator pickled red onions! These quick pickles are so easy to make and can be ready to eat in less than 30 minutes!

Refrigerator Pickled Red Onions

red onion

garlic, (peeled)

sugar (or Monkfruit sweetener)

sea salt

black peppercorns

Wash.  Wash and sterilize jars and lids by filling them with boiling water or running them through a cycle of the dishwasher. You&#39;ll need two 8 oz jars or one 16 oz. jar.

Combine. Combine the ingredients for the pickling liquid and simmer until the sugar and salt have dissolved and the brine has begun to boil. You can heat the pickling brine in a saucepan on the stovetop or in a glass container in the microwave.

Slice

Slice. Slice the onion. You can use either a sharp knife or a mandoline slicer to make slices about ¼ inch thick.

Fill. Fill the jars with the onion slices, garlic cloves and black peppercorns.

Pour

Pour. Cool the brine slightly, then pour it over the onion slices to fill the jars, leaving about ½ inch of headroom.

Store

Store. Add a lid and store in the refrigerator for up to a month.

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Top 5 easy pickles recipes from across the web

The most viewed easy pickles recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Quick Refrigerator Pickled Jalapeño...

Zucchini Pickles

Pickling Spice

Colin Fassnidge's nose-to-tail burg...

Refrigerator Pickled Red Onions

The most viewed easy pickles recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine