Pickling in spring? Whoever heard of such a thing! Well… we have! And we can’t wait to share this go-to kitchen trick with you.

As much as we adore the ritual of canning pickles during peak-vegetable season every summer, this quick pickle recipe is a serious game changer we turn to throughout the year. Not only is it a great way to use up the odds and ends of vegetable scraps in your kitchen, but it’s a delicious side that will spice up all kinds of meals throughout the week; Sandwiches, salads, curries, pizzas… you name it!

You can use any kind of thinly shaved or sliced vegetable for this recipe. We chose an assortment of crispy veg which included golden cauliflower, radishes, heirloom carrots, sweet peppers, red onions and of course the classic cucumber. But truly, the floor is yours to experiment.

WHAT YOU’LL NEED*:

4 cups water

2 cups rice vinegar

1.5 cups sugar

1/4 cup salt

5 – 7 cups of thinly sliced vegetables

*Keep in mind, these ratios are to our preference for a brine that is on the sweeter side; you can opt to use more or less sugar according to taste.

INSTRUCTIONS:

  • Slice and cut your chosen vegetables thinly and place in a container.
  • Combine ingredients for the brine in a pot and bring to a boil to dissolve the salt and sugar.
  • Pour the brine over the cut vegetables and let sit for at least 10 minutes.
  • You can keep your pickles refrigerated for 7 to 14 days, or you can use them immediately. The pickles will have a sharp taste to start and will mellow out over time.

 

TIPS:

  • Including some of your favourite herbs and/or spices is a great way to experiment with this recipe! Fresh or dried ingredients will work well. Think garlic, dill, saffron, turmeric, tarragon, fennel, etc.
  • You can halve or double the brine recipe depending on how many vegetables you plan to pickle.
  • They taste delicious as a snack all on their own!

Et voilà! You now have your own jars full of beautiful, homemade pickles. Now, time to enjoy.

Here are a few of our favourite kitchen tools for this recipe: