Quick Pickle at the Millcreek Farmers Market: August 21, 5 – 8 pm
Make refrigerator pickles with Slow Food Utah and the Millcreek Farmers Market. Quick Pickling is a simple and fun way to preserve extra veggies from the garden or farmers’ market. At this workshop, you will shop the market (or bring your garden veggies) and swing by the Quickle station for a selection of brines, spices and the help from our volunteers.
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! Store your creations in the fridge for 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 or check out local courses from the Master Preservers by USU!
Quick Pickle Steps
- Wash and Sanitize Jars
- Select and wash veggies (think beyond cucumbers for your quick pickle – explore the produce options at the Farmers’ Market)
- Cut up your veggies and pack jars
- Add brine and spices
- Cover and label jar with date
- Refrigerate
- Wait a couple days, then enjoy. Your pickles should last in your refrigerator up to 3 months
Basic Quickle Ingredients
Glass mason 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 will have the 2 choices below pre-made for you at the Quickle event! If you want to make more at home later, here are the recipes.
Basic Sweet Brine
1 cup Apple cider vinegar
1 cup Water, dilute to taste if less potent brine is desired
½ to 1 cup Honey, agave, or sugar to taste (don’t use artificial sweeteners)
1 T 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 water
1 1/3 cup white vinegar
1/3 cup granulated sugar
2 Tbsp. kosher salt
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.
Tag us @slowfoodutah with your quickle creations!
