Quick Garlicky Pickles

Homemade Garlicky Pickles – In 1 week

As a shareholder in Angelic Organics, a great Chicago-area CSA, there are weeks where I just have too much of a particular item that I just won’t get to. Since I love pickles, and loathe throwing anything out, finding a way to preserve these leftovers was ideal. Giving them a big garlicky flavor is a super bonus.

Making quick pickles at home is really easy to do. Since I don’t plan on keeping them in long-term storage, I don’t worry with all of the cumbersome rules around ordinary canning. I’m just making a good brine to soak some vegetables in for a few days. These garlic pickles are usually gone within a week or two.

Some of my favorite non-cucumber things to pickle: Beets, Kohlrabi, Carrots, Turnips, Jicama, Celery, Garlic, Pearl Onions, Peppers.

What’s great about pickled red beets? Using the leftover brine for Awesome Bloody Mary’s

Variations and other tips

Use a brand new band & lid for your jar each time
Parboil vegetables ahead of time to speed the pickling process, though they won’t be as crunchy
They’ll start getting tasty after 24 hours, but I let them go for at least a week
Add slices of jalapeno for some heat
Sometimes garlic turns blue, so boil it first in filtered water to prevent blueing
Add a few teaspoons of curry and turmeric for an Indian flair

Vegetables ready to pickle

Quick Pickle Recipe

2 cups Filtered water
3 tablespoons Salt
1 tablespoon Sugar
1.25 cups Champagne Vinegar
4 tablespoons Crushed garlic

Directions

Bring the water to a boil and mix in the salt, sugar and vinegar. Add the garlic is well if your garlic tends to turns blue.
Add all of your vegetables to the mason jar and top with lots of garlic and fresh dill (or pickling spices)
Pour the brine over the top and fill the remaining gap with more filtered water.

That’s it!