Quick & Easy Pickled Vegetables
Ben Hasty is Executive Chef at the Atlantic Grill in Rye, New Hampshire. His focus is on using the bounty of the best seasonal local ingredients.
These quick refrigerator pickles make good use of odds and ends from the garden or farmers market. They are also the perfect solution for what to do with end-of-summer green tomatoes that refuse to ripen in the cooling weather.
Rinse and dry the vegetables thoroughly before pickling them. The brine in this recipe will fill four to five 1-liter or 1-quart jars. Allow at least 48 hours before serving; they may be stored, refrigerated, for up to two months.
- Servings Makes four to five 1-liter or 1-quart jars.
Ingredients
For the brine:
- 473 ml (2 cups) distilled white vinegar
- 90 ml (6 tablespoons) kosher salt*
- 118 ml (1/2 cup) peeled garlic
- 2 habanero peppers, cut in half lengthwise
- 2 jalapeno peppers, cut in half lengthwise
- 1 grape leaf (fresh or preserved)
- About 118 ml (1/2 cup) tightly packed fresh dill
- 237 ml (1 cup) sliced cucumbers**
- 237 ml (1 cup) sliced red onions
- 4-5 (1 per jar) large sprigs of fresh dill
- 8-10 (2 per jar) peeled garlic cloves
- 1-2 green tomatoes, cut into eight wedges
- 237 ml (1 cup) cauliflower florets
- 237 ml (1 cup) carrot slices
- 4-5 small red whole hot peppers, with stems
- 16-20 whole haricots verts or other thin green or yellow stringless beans
*Some brands of salt are saltier than others. This recipe was tested using Diamond Crystal kosher salt. If unsure, use a smaller amount of salt and taste the brine to adjust as needed for a balance of salt, sharpness, and a touch of sweetness.
** If possible, choose small firm pickling cucumbers that will have few, if any, seeds.
Preparation
- In a medium saucepan, combine the vinegar, salt, and 946 ml (four cups) of water. Place over high heat, bring to a boil, then remove from heat. Add the remaining brine ingredients and allow to cool to room temperature.
2. Wash four or five large jars and their lids in hot soapy water. Rinse well and dry thoroughly. (Alternatively, run the jars and lids through a dishwasher, including the heat cycle.) Pack the vegetables tightly into the jars, filing them to within 1.3 cm (1/2 inch) of the top. Put 2 cloves of garlic and one red pepper in each jar.
3. Strain the cooled brine into a large pitcher. Pour the brine into the jars, making sure there are no air pockets, to within 1.3 cm (1/2 inch) of the top. Put the lids on the jars and refrigerate for at least 48 hours before using. The pickled vegetables may be stored, refrigerated, for up to 2 months.
Ben Hasty
Ben Hasty, a graduate of the Atlantic Culinary Academy in Dover, New Hampshire, was just 20 when he started his externship with Thomas Keller at the influential Napa Valley, California, restaurant The French Laundry. He went on to work at other highly-acclaimed restaurants in New Hampshire, Maine, and Boston. He is now Executive Chef at the Atlantic Grill in Rye, New Hampshire. Hasty’s focus is using the bounty of seasonal local ingredients, including from his family farm, Breezy Hill.
Courtesy photo
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