Quick Pickle
In a quick pickle, the brine is made by dissolving
sugar and salt in vinegar (the acid) and water. This
method is different from fermenting pickles, in which
the acid forms over time. Ready in minutes, these
pickles are good in the refrigerator for up to two
months. They tend to be crispier than canned pickles
because they aren’t cooked the same way.
Canned Pickle
Canned pickles use a similar brine to quick pickles
but are shelf-stable after being sealed in a water bath
or pressure cooker. The critical difference between a
canned pickle and a quick pickle is the preparation. In
addition to the water bath seal, the containers also have
a special treatment to kill bacteria. This process allows
the canned goods to be stored in a dark place at room
temperature for long periods. These pickles are best
within six months to a year from canning.
Fermented Pickles
Fermented pickles are similar to quick pickles,
although the acid is created over time as a byproduct
of good cultures (also known as bacteria) eating the
added and organic sugars. The brine becomes more
acidic with a mellow and nuanced flavor as the cultures
multiply. Cultures typically need to be fed every few
days or weeks. Fermented pickles are good for 9-12
months, provided they are adequately cared for.
Making Quick Pickles
First, choose the fresh produce to pickle and complementary herbs and
spices. Here are some options:
Mushrooms
Asparagus
Red onion
Ginger
Carrots
Beets
Broccoli
Radishes
Cucumber
Okra
Garlic
Yellow squash
Zucchini
Peppers
Strawberries, blackberries,
blueberries
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Spring Summer
Herbs & Spices
Mustard seeds
Black peppercorns
Thyme
Parsley
Garlic
Ginger
Dill
Cardamom
Bay leaf
savor
Her e ar e some gr eat quick pickle flavor combinations:
Traditional brine + asparagus + garlic + thyme + lemon peel or zest
Traditional brine with rice wine vinegar + red onions + thyme + garlic
Traditional brine + carrots + ginger peels
Traditional brine + mushrooms + thyme + garlic
NC brine + mushrooms
NC brine + spicy peppers
Brine recipes on next page.