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Quick-Pickled Almost Anything (But Especially Chiles)

Pickles are sexy and spicy and hot and cool, with tantalizing flavors and textures; crunchy, tart, and salty. Quickles turn vegetables into something entirely different. Even odd bits; two carrots, half a fennel bulb. Cauliflower, Sweet peppers. Each one reimagined and emerging from the brine as a new and different food. Or mix and match vegetables based on color or texture or just what you have in the crisper. When I make quickies, it’s all about the presentation. I want very pretty produce and I want the perfect size jar for the job. To quick-pickle any vegetable, think in terms of ratios—equal parts water and vinegar, salty and sweet additions, herbs, spices, and chiles. There are no hard-and-fast rules. Serve quickles as a condiment, side dish, or topping for any salad. I always have a jar of pickled serrano and jalapeño rings in the refrigerator. Pickle an onion tangle with shallots, red onion, and sweet onion, then use it to top tacos or fried rice.

1 quart jar

Preparation Time - TextACTIVE TIME: 15 minutes STANDING TIME: 20 minutes to 1 week

Cooking Methodpickling, preserving

CostInexpensive

Easy

Total Timeunder 2 hours

Make Ahead RecipeYes

Dietary Considerationegg-free, gluten-free, halal, kosher, lactose-free, peanut free, soy free, tree nut free, vegan, vegetarian

Taste and Texturesavory, tangy

Type of Dishvegetable

Ingredients

  • 8 ounces (225 g) vegetables or chile peppers
  • 1 cup (8 oz., 240 ml) nonchlorinated water
  • 1 cup (8 oz., 240 ml) white or cider vinegar
  • 2 garlic cloves, slivered
  • 1 tablespoon (0.3 oz., 8 g) kosher salt
  • 1 tablespoon granulated sugar
  • 1 teaspoon pickling spice, homemade or store-bought (optional)

Instructions

  1. Prep the vegetables or chiles. Peel and remove any mushy parts and cut into equal-sized chunks if necessary. If you want to leave jalapeños, serranos, and other hot peppers whole, pierce each one with the tip of a knife three or four times. Fill a quart jar with the vegetables or chiles.

  2. In a medium saucepan, combine the water, vinegar, garlic, salt, sugar, and pickling spice, if using, and bring to a simmer, stirring until the salt and sugar are dissolved. Pour the warm brine into the jar. Because you are not processing these pickles, the headspace is not critical, but do make sure all the vegetables are submerged. If they are floating above the brine, insert a smaller jar into the large jar to push the vegetables down into the brine. Let cool, then cap the jar.

  3. Some foods, like thin-sliced onions, will be ready in 20 minutes. Others, like chile peppers, may take 3 or 4 days. Taste to judge the progress; a good pickle will be salty, acidic, and crisp. Most vegetable quickles will get sharper, tangier, and more pickled (and less crisp) every day, but the texture will suffer after 2 weeks. They should be discarded after a month.


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