The easiest way to preserve summer’s flavors? Quick pickle them.
Ask us what you should do with any summer vegetable (or fruit), and the answer will almost always be: “Pickle it.” Save maybe lettuce and other tender greens, there isn’t a vegetable out there that doesn’t benefit from a quick pickling.
Patti pan squash? Pickle it. Heirloom carrots? Pickle them. Peaches? Pickle those too. It’s hard to beat the sharp, crisp bite of a good quick pickle. It’s a fast and easy process that leaves you tasting of summer for months to come.
The difference between a quick pickle and a canned pickle is that the quick pickle process is basically the same as marinating. Finished products should always be refrigerated. Canned pickles, on the other hand, use a stronger brine and a water-bath canning process to extend their shelf life. They can be kept at room temperature for months.
Our favorite quick pickle combos?
- ONTARIO RED ONIONS + PRISTINE GOURMET BLUEBERRY VINEGAR
- ONTARIO SUMMER SQUASH + APPLE CIDER VINEGAR + MUSTARD SEED
- FIELD CUCUMBERS + WHOLE ONTARIO GARLIC CLOVES + DILL
- ONTARIO PEACHES + FRESH THYME
- ONTARIO CARROTS + FRESH GINGER + BLACK PEPPER
- 2 cups Ontario apple cider vinegar
- 1/2 cup Ontario maple syrup
- 2 tbsp kosher salt
- 1 tbsp black peppercorns
- 1 tbsp mustard seeds
- Bring vinegar, sugar, salt, peppercorns, mustard seeds, and 2 cups water to a boil in a medium pot over high heat, stirring occasionally. Reduce heat to medium-low and simmer 10 minutes.
- Place vegetables into a heatproof container (with available lid!) or mason jar. Pour hot brining liquid over vegetables. Let cool to room temperature, then cover and chill at least 2 hours before serving.
- Pickles can be chilled in a resealable container for up to 3 weeks.