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
Quick-pickled fennel with orange and star anise
Check the Constantly Cooking archives for more great pickle, relish, chutney and jam recipes!
Constantly Cooking with Paula Roy 
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