It’s Quickle Time!

One of the favorite events we host during Eat Local Week is the Quickle! Quickle is

short for quick pickle or refrigerator pickle, and isn’t it fun to say? For a refrigerator

pickle, vegetables are preserved using a vinegar-based brine. This is not a shelf

stable product and should be stored in the refrigerator and eaten within a month. For

best results use locally-grown, organic and fresh-picked produce.

The beauty of refrigerator pickles is that you can play with the recipe, mix and match

veggies and spices, and just have fun with it! Once you have them made, stick them

in the fridge to keep and be ready whenever you get the craving. But remember, this

isn’t shelf stable – if you want to learn to can a shelf-stable pickle, follow an approved

recipe (www.freshpreserving.com) or come to our Summer In A Jar canning classes

to learn how! Now that you know, why not host a quickle this weekend? Don’t forget

to tag us at @eatlocalutah

Quick Pickle Steps

1.Wash and Sanitize Jars

2.Select and wash veggies (think beyond cucumbers for your quick pickle – okra, beans, carrots,

tomatoes, chiles, apples, whatever floats your boat and is fresh-picked and local)

3.Cut up your veggies and pack jars tightly

4.Add brine and spices

5.Cover and label jar with date

6.Refrigerate

7.Wait a couple days, then enjoy. Your pickles should last in your refrigerator up to 3 months

Basic Quickle Ingredients

Pint jars with lids and rings (Mason or Ball canning jars work great, or use any glass jars with

non-metallic lids)

Fresh veggies or fruits - anything goes, but the harder ones will need to sit longer in your

refrigerator to get the full flavor. Softer ones will sometimes wilt. Experiment! It’s all up to your taste.

Spices – again, anything goes! Peppercorns, mustard seed, cumin seed, fennel seed, whole cloves,

star anise, celery seed, bits of cinnamon sticks, allspice, garlic, crushed red pepper or dried chilies,

bay leaves, dried herbs, fresh dill or fennel, etc.

Brines - We have 3 basic recipes below to get you started

Brines

Asian Brine

1 Cup rice wine vinegar (not seasoned)

½ Cup water

Sugar to taste (at least one tablespoon)

2 tsp. pickling salt, or to taste

Dash of soy sauce and/or sriracha

Combine in a saucepan and bring to a simmer. Make sure salt is dissolved. Cool

slightly, then pour over veggies. Suggested spices for Asian brine: star anise, fresh or

dried chiles, sliced raw garlic, peppercorns, coriander seed, allspice berries, red

pepper flakes, fresh Thai basil, cinnamon, cilantro, coriander, cloves, cumin,

galangal, ginger, lemongrass, and turmeric.

Basic Sweet Brine

1 part Apple cider vinegar

1 part water

Honey, agave, or sugar to taste (don’t use artificial sweeteners)

More Water, dilute to taste if less potent brine is desired

Pickling salt, to taste

Combine in saucepan and bring to a simmer. Make sure sugar and salt are dissolved.

Cool slightly, then pour over veggies. Suggested spices for a sweet brine: mustard

seed, sliced raw garlic, peppercorns, fennel seed, coriander seed, allspice berries,

red pepper flakes, cinnamon, coriander, cloves, ginger, star anise, celery seed.

Traditional Brine

1 Cup white vinegar

Water to dilute as desired

Pickling salt to taste

Combine in saucepan and bring to a simmer. Make sure salt is dissolved. Cool

slightly, then pour over veggies. Suggested spices for a traditional brine: dill seed,

mustard seed, celery seed, fennel seed, sliced raw garlic, peppercorns, coriander

seed, allspice berries, red pepper flakes.