Pickling
Preserving food in an acidic solution (vinegar or fermentation brine). Quick pickling uses vinegar and takes minutes. Traditional pickling uses lacto-fermentation and takes days to weeks.
When to Use This Technique
- Cucumber pickles and Indian achaar
- Quick-pickled onions and jalapeños
- Kimchi and Korean banchan
- Pickling leftover vegetables so they don't go to waste
Temperature Guide
Temperature Range
Boiling brine (212°F) then cool before pouring over veg
Visual Cue
Brine is clear, then vegetables begin to change color
Readiness Test
Taste after 24 hours — should be tangy and flavorful
Step-by-Step Instructions
Slice vegetables uniformly — thinner slices = faster pickling
Tip
Quick-pickle thin rings. Whole dills need 2 weeks minimum.
Make brine: equal parts vinegar and water, 1 tbsp salt, 1 tbsp sugar per cup
Tip
This is a starting ratio — adjust acid/sweetness to taste
Bring brine to boil, dissolving salt and sugar completely
Tip
Cool brine slightly before pouring to keep vegetables crisp
Add spices to jar first (garlic, dill, peppercorns, mustard seeds)
Tip
Spices should be in jar in contact with brine and vegetables
Pack vegetables tightly into jar
Tip
Tight packing prevents floating vegetable above brine level
Pour brine over vegetables, leaving 1/2 inch headspace. Seal and refrigerate.
Tip
Quick pickles ready in 24 hours. Refrigerator pickles last 2-4 weeks.
Visual Cues to Look For
- Onions turn pink after 30 minutes in acid
- Green vegetables may lose some brightness
- Brine becomes infused with flavor and color
- Vegetables soften slightly from acid
Equipment Needed
- Clean glass jars with lids
- Pot for brine
- Salt and vinegar
Related Techniques
Quick Reference
Difficulty
Easy
Time Required
30 minutes (quick pickle) to 2 weeks (traditional)
Category
Preservation & Fermentation