Did you hear the one about the woman who left her car unlocked with a zucchini in it? When she got back, someone had broken in and left three more. (Ha! But seriously...) From June through September in the Northern hemisphere, heat-loving zucchini, cucumbers, cherry tomatoes, jalapeño peppers and more explode with abundance and overwhelm grocery stores, backyards, balconies, farm share boxes and porches.
It’s a blessing and a curse: There are only so many days and so many ways you can eat the same vegetables, which is probably why August 8 is “National Sneak a Zucchini on Your Neighbor’s Porch Day.” Luckily, most summer vegetables are excellent candidates for quick pickling, a vinegar-based method that results in tangy toppings and sides for all your plant-based favorites such as tacos, sandwiches, veggie burgers, nachos, salads and pizza. Compared with traditional pickling, which relies on fermentation, quick pickling can result in brighter, firmer pickles that still soak up whatever zesty flavors you can find in your spice cabinet.
As a bonus, all types of pickle juice can help replenish electrolytes lost during sweaty summer days, thanks to its salt- and acetic acid-rich brine, and can make a great addition to homemade salad dressings and Bloody Marys. Best of all, quick pickling can transform your overabundant vegetables into something new and exciting for you to leave on your neighbor’s porch. (Just kidding.)
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Basic brine
Start with roughly the same brine formula, which you can double, triple or adjust to your tastes as needed. Then add your herbs, spices and vegetables (see ideas below).
- 1 cup white vinegar (sharp), rice vinegar (sweet) or apple cider vinegar (fruity)
- ½ cup water
- 1 Tbsp kosher salt
- 1 Tbsp sugar
In a stainless steel or ceramic saucepan (other materials may react with vinegar), bring the mixture to a boil, then let cool completely. Using a clean 16-ounce glass jar, add herbs and spices, pack the jar with washed raw vegetables (leaving at least half an inch of room at the top), then pour in the brine. Cover the jar with a tight-fitting lid, shake well and refrigerate.
You can eat your pickles whenever you like, but the flavors will get better over time. After preparation, quick pickles should stay firm for at least two weeks and up to several months in the fridge. (Always fully submerge your pickles in brine, which acts as a preservative, and throw away any pickles that develop weird smells, colors or textures.)
Zesty pickle flavor ideas
Crowd pleaser
Add this spice mix to your basic brine along with whole cherry tomatoes or just about any fresh vegetable sliced into spears or ribbons, including ever-popular cucumbers (cut off the blossom ends).
- 1 crushed garlic clove
- ½ tsp black peppercorns
- ½ tsp dill seeds or sprig of fresh dill
- ¼ tsp coriander seeds
- ¼ tsp mustard seeds
- ½ bay leaf Pinch of red pepper flakes
Try with a veggie burger or wrap
Taco topper
Pair just two simple ingredients with jalapeño pepper rounds, thinly sliced red onions and your basic brine.
- 2 crushed garlic gloves
- ½ tsp dried Mexican oregano or sprig of fresh Mexican oregano
Try with black bean tacos
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Sandwich saver
Classic Italian giardiniera is usually a bite-size mix of cauliflower, sweet bell peppers, celery, carrots and olive oil. These giardiniera-inspired pickles omit the oil, which can be tricky to preserve correctly, and require a little pre-prep: Cover your preferred chopped vegetables with salt and cold water and leave in the fridge overnight. Rinse well before adding to your basic brine.
- 3 crushed garlic cloves
- 1 tsp black peppercorns
- 1 tsp dried oregano or a sprig of fresh oregano
- ½ tsp celery seeds
- 1 bay leaf Pinch of red pepper flakes
Try with a veggie muffaletta
Sweet and sour surprise
South Asian dishes often come with a side of achar, a type of sour pickle, as a counter-flavor to creamy or heavy daals and curries. For a sweet and sour punch, mix these traditional flavors with your basic brine and cucumbers, carrots, cabbage and cauliflower plus raw pineapple or mango.
- 1 tsp crushed black mustard seeds
- ½ tsp fenugreek seeds
- ½ tsp asafetida powder (also called hing)
- ¼ tsp ground ginger
- 1 tsp turmeric powder
- 1 tsp red chili powder (adjust to your spice level)
- 1 tsp lemon juice
- ½ tsp roasted cumin powder
Try with vegetable curries or biryani
Spicy-smoky palate cleanser
For these Chinese Szechuan-style pickles, use rice vinegar for your basic brine and add cucumbers, zucchini, carrots and Chinese long beans or green beans. If using zucchini or cucumbers, cut off the blossom ends and slice into spears, cover with salt, allow to sit for an hour and rinse well before adding herbs, spices and brine.
- 2 crushed garlic cloves
- 2 whole red chili peppers
- ½ teaspoon Szechuan peppercorns
- 1 black cardamom pod
Try with tofu fried rice or noodles
