Quick pickled vegetables, sometimes called quickles, are much easier to make than they look. Slice a few vegetables, make a simple vinegar brine, pour it over and let the fridge do the rest.
You can use almost any combination you fancy. Cucumber, onion, radish, peppers and carrots are a good place to start, but most vegetables work well. Once you have made a basic batch, there is plenty of room to experiment with different herbs, spices and vinegars.
This first version is deliberately simple. Think of it as a starting point rather than a rule book.
One thing I learnt from my first batch is that vegetables do not all pickle at the same speed. Root vegetables such as carrots stay much firmer than softer vegetables such as cucumber and onion. In my first batch I used raw carrots, and they were still very crunchy when everything else was ready.
For the next batch I parboiled the carrots for a few minutes first, which gave the finished pickle a much more even texture. If you are making a jar using only root vegetables, you can simply give them longer to pickle. If you are mixing firm root vegetables with softer ones, parboil the root vegetables first.
If you like things hot, you can also add some chopped chilli or sliced jalapeño. This basic version contains no chilli.
Vegetables
- 1 cup carrots, thinly sliced
- 1 cup cucumber, deseeded and thinly sliced
- 1 cup red onion, thinly sliced
- 1 cup radishes, thinly sliced
- 1 cup baby peppadews, sliced
- a few sprigs fresh parsley, chopped
Pickling juice
- 1½ cups water
- 1½ cups apple cider vinegar or white grape vinegar
- 2 tablespoons sugar or honey
- 2 teaspoons salt
- 6–10 black peppercorns
- 1 teaspoon pickling spices, such as mustard seeds
- 2 garlic cloves, thinly sliced
How to make them
If you are using carrots or other firm root vegetables with softer vegetables, parboil the root vegetables for a few minutes first. Drain them before packing the jars.
Prepare and slice all the vegetables. Pack them into clean glass jars.
Put the water, vinegar, sugar or honey, salt, peppercorns, pickling spices and garlic into a saucepan.
Bring to a gentle simmer for 2–3 minutes, stirring until the sugar or honey and salt have dissolved.
Pour the warm pickling liquid over the vegetables until they are completely covered.
Allow the jars to cool to room temperature, close the lids and refrigerate.
Although quick pickles can be tasted earlier, I found this batch was properly ready after about two days. By then the flavours had settled and the vegetables still had plenty of crunch without fighting back.
What to eat them with
We had ours with braaied pork steaks, tomato salsa and rice, and the sharp, crunchy vegetables were exactly what the plate needed.
They also work well with other braaied or grilled meats, roast chicken, sandwiches, burgers, rice bowls or salads. A spoonful can also rescue a plate that is looking a little too beige. After all, we eat with our eyes as well as our taste buds.
Storage
Keep refrigerated and use within two weeks.
A basic brine to keep
This pickling juice is useful for other vegetables too. Once you are comfortable with the basic method, try changing the spices, herbs or vinegar.
Mustard seed, dill, ginger, peppercorns, bay leaves and coriander seed are all possibilities.