Three cheers for quick pickles!

Fast, flavourful small-batch preserves made in minutes!

When I was growing up, my mom had eight hungry people to feed every day, not to mention the frequent guests welcomed into our home. One of her secret weapons was our huge vegetable garden and everyone in the family was expected to pitch in with planting, weeding and harvesting. Of course, this was a small price to pay for getting to enjoy the freshest, most delicious food. Her other secret weapon was preserving this bounty and I loved helping her transform bushels of fruit and vegetables into vibrantly-hued jars of jams, pickles, chutneys and relishes each year. While I have continued this tradition in my own home on a much smaller scale, I know that many people avoid making pickles because they feel it’s too much work. That may be true for large batch recipes that require processing the jars in hot water to make them shelf stable for many months, but did you know there is another way to make pickles? Sometimes called refrigerator or ‘quick’ pickling, this method means you can just make just a jar or two or three at a time, and store them in the fridge. Below are some of my favourite quick pickle recipes.

Chili-dilly pickled beans

Quick-pickled grilled corn

Quick-pickled cucumbers with dill and coriander

Crunchy curried cauliflower pickles

curried cauliflower pickles

Quick-pickled fennel with orange and star anise

Fennel is ideal for pickling and adds a bright pop of flavour to any plate.

Check the Constantly Cooking archives for more great pickle, relish, chutney and jam recipes!

Author: Paula Roy

Welcome to my kitchen! I love simple dishes prepared with passion and am always seeking to find new methods to make food as fun and flavourful as possible. If you enjoy this space be sure to check out my Rogers TV Ottawa cooking show, Paula Roy's Favourite Foods, available on local cable, streaming and a dedicated playlist on Rogers TV's YouTube channel.

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