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  • Writer's pictureGraziella Baratta Ventura

In A Quick Pickle

Quick Pickling Fit Foodie Style

In last month’s Rachel Ray Everyday Magazine I read about “quick pickling”.. and, it changed my life!! Ok, maybe it’s not that dramatic but seriously, I had NO idea I could effectively (and deliciously) pickle something, quickly.. and not worry about all the tedious details of the canning process that usually equates with classic pickling. Plus, I like fresh food.. 1-2 weeks in my fridge is enough time for me to enjoy my quick pickles. Actually, they don’t even make it to a week because we eat them; like within hours. And it's not just for pickles. I've been pickling all kinds of veggies, which is making me eat more veggies (an unexpected benefit!).

quick pickling gets you to eat more veggies!

One thing I realized while experimenting with this was that I don’t like the super tart and tangy tang that comes with the original suggested recipe published in the magazine, so I’ve made it milder. It's a little tart, a little sweet, and a little savory.. just right, if you ask me. I also had to do it Fit Foodie Style of course! These are SO easy to make, and sometimes, I make them in the afternoon, and they're ready for a salad by dinner time! So here’s my recipe for getting into a quick pickle with your veggies.. or frankly anything you want (yikes!).

*Recipe makes 1 (wide mouth) mason jar of pickled vegetables. Multiply recipe for each mason jar- full of veggies you'd like to pickle.



1/4 cup apple cider vinegar OR organic white vinegar

3/4 cup water

2 teaspoons Himalayan or sea salt

3 Tablespoons Coconut Sugar


Roughly 3/4 cup veggies of choice (I did cucumbers, carrots, cabbage and radishes- all amazing!)

2-4 garlic cloves

1/4 cup roughly chopped onion

Optional: With cucumbers, I add some bay leaves and dill for a classic pickle flavor.

DIRECTIONS: Using a wide- mouth mason jar, assemble your veggies in layers, starting with garlic and onion, then veggie of choice, and again garlic and onion, etc.. Bring all brine ingredients to a boil and stir until salt and sugar have dissolved well over medium heat. Pour the hot brine over your vegetables and let them come to room temperature. Once they've cooled to room temp, cover with mason jar lids and refrigerate. They'll be ready by the end of the day, and last throughout the week, even 2 weeks. I wouldn't recommend letting them go past 2 weeks, as they are totally preservative free and not "preserved" in an air- tight container.

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