If you have an abundance of summer produce, but the thought of traditional canning sounds daunting, this recipe is the answer. Quick pickles are an easy and flavorful use of a variety of seasonal vegetables, but they work especially well with items that are in full swing right now: cucumbers, squash and zucchini. Throw in sliced onion and peeled garlic cloves for extra flavor and hot peppers for added punch.
The method couldn’t be easier. You’re simply creating a straightforward brine with vinegar, water, sugar and salt on the stovetop, turning off the heat and adding thinly sliced vegetables. Transfer everything into an airtight container in the fridge for a couple of hours and you’ve got an incredible spicy bread-and-butter style pickle that will enhance a range of dishes.
Try them on pulled pork sandwiches or backyard burgers, or serve as a tasty side with Vietnamese spring rolls or alongside a Southern veggie supper. They’re also perfect for a homemade charcuterie platter.
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And keep this in mind: There are no hard and fast rules on quick pickles. Use less sugar, or more. Omit the hot stuff. Add juniper berries, bay leaves or other spices. Or use rice wine, red wine or cider vinegar instead of white. It’s hard to go wrong.
Quick sweet and spicy pickles
Makes about 4 cups
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1 cup white vinegar
1 cup water
½ cup sugar
1 tablespoon kosher salt
5 cups thinly sliced cucumbers, or a combination of cucumbers and squash
1 small yellow onion, thinly sliced
2 garlic cloves, peeled
3 fresh ripe cayenne peppers
1 teaspoon chili flakes
To a medium saucepan, add the vinegar and water and bring to a boil. Add the sugar and salt, and whisk until dissolved. Remove from the heat. Add the cucumbers, squash, onion, garlic cloves, peppers and chili flakes. Gently stir to combine. Let everything rest in the saucepan for 8-10 minutes, pressing the vegetables down with the back of a large spoon to ensure everything is well coated. Transfer to an airtight container and store in the refrigerator. Serve after about two hours. Pickles will keep in the fridge for up to one month.
Maggie Heyn Richardson is a regular 225 contributor and the author of the Louisiana food history book, Hungry for Louisiana, An Omnivore’s Journey. Reach her at hungryforlouisiana.com.