How to Quick Pickle Vegetable Scraps
Learn how to quick pickle vegetable scraps for a tasty treat and a no waste kitchen. This recipe uses a sweetened brine, but you can also use other flavor variations, as described in the recipe notes.
Servings: 8 servings
Equipment
- 1 quart-sized jar or 2 pint-sized jars with lids
- Non-reactive saucepan such as stainless steel or enameled
- Funnel, optional but helpful
Ingredients
- 2 pounds Vegetable scraps in bite-sized pieces (See video for the scraps I used.)
- 2 cups Vinegar I prefer using white vinegar, but use whatever vinegar you like. (See recipe post for choices.)
- 1 cup Water
- 1 tbsp Salt I prefer to use canning and pickling salt, but if you use another salt, choose one labeled just "salt" with no additives.
- 2 tbsp Sugar, optional for making a sweetened brine In place of sugar, you can also use sucanat (dried sugar cane juice), maple sugar, or maple syrup.
- 1 tbsp Pickling spice, optional For other optional flavor variations, see the RECIPE NOTES below.
- 1 tsp Red pepper flakes, optional
Instructions
- Add the bite-sized vegetable scraps to a clean and warm quart-sized jar (or 2 pint-sized jars). Pack them tightly up to the rim of the jar(s).
- Add all the remaining ingredients to a non-reactive saucepan, place on a stovetop, and bring to a boil on high heat. This mixture is your pickling brine.
- Once the pickling brine comes to a boil, turn the heat off, remove the saucepan from the stovetop, and place it on a heatproof surface.
- Ladle the pickling brine over the vegetables in the jar. Make sure to fill the jar with the pickling brine up to the rim of the jar so that all the vegetable scraps are submerged under the brine.
- Allow the jar(s) to cool to room temperature. (The cooling process will take approximately 1 hour.) Once cooled, place the lid(s) on the jar(s) and refrigerate.
- Quick pickles will stay fresh and crisp in the refrigerator for approximately 2 months. After that, they may begin to lose their crisp texture.
Video
Notes
This recipe uses a sweetened brine, but you can also use other types of brine.
Optional Pickling Brine Flavorings (Adapted from The All New Ball Book of Canning and Preserving.)
- Mediterranean: 1 teaspoon dried Italian Seasoning, 1/4 teaspoon red pepper flakes, 4 sliced garlic cloves, and 2 bay leaves.
- Mexican: 1/2 cup fresh lime juice (decrease vinegar to 1 1/2 cups), 1/2 cup chopped fresh cilantro or parsley, 4 sliced garlic cloves, and 2 canned chipotle peppers in adobo sauce, minced.
- Szechuan: 1 inch piece of fresh ginger, peeled and chopped, 1 teaspoon Chinese Five Spice powder, 1/2 teaspoon red pepper flakes, 2 sliced garlic cloves, and 2 sliced green onions.