Quick Pickling Is My Favorite Kitchen Shortcut—Here's How To Do It Right

Food editor Taylor Ann Spencer breaks down the seven golden rules of quick pickling.

Transcript

00:00Here are my five golden rules for pickling anything in a pinch.

00:03Rule number one, choose the right vinegar.

00:06I like to use distilled white vinegar for my quick pickling,

00:09but you can also use apple cider vinegar or white wine vinegar.

00:13Rule number two, make the perfect brine.

00:16My golden ratio is three quarters cup vinegar to a half teaspoon kosher salt

00:21and a half a teaspoon granulated sugar.

00:23Rule number three, boil the brine.

00:26Boiling the brine ensures that the salt and sugar are totally dissolved and evenly distributed.

00:33Rule number four, use a glass container.

00:36This one is non-negotiable because plastic might absorb odors

00:41and metal might react with the vinegar and create off flavors.

00:45Rule number five, take your time.

00:48Quick pickles can be ready within 15 minutes,

00:51but if you like, you can leave them in the brine for longer, even overnight.

00:55The longer they sit, the softer and more pickly they become.