Speed Pickles

The cucumbers are ripe in the Small Footprint garden, and with the amount in my garden and my CSA box, it seemed like a good time to make pickles. And with so many things ripe in the garden right now, once I got started, I caught a “pickle bug” and just couldn’t stop.

Here are four types of pickles that, if made with vinegar, can be ready to eat right after making them—speed pickles. Or, for probiotic bounty and digestive health, you can leave out the vinegar and make these pickles traditionally by fermenting them in brine—in which case they will be ready in a week or two.

Small Footprint Sour Pickles

• 1-2 lbs. cucumbers, either sliced into 1/4″ rounds, or use small, whole gherkin type (I like to use huge, sliced Armenian cukes for this one)
• 2 cups pure, unchlorinated water
• 1 Tbsp. mustard seeds
• 2 Tbsp. Herbes de Provence (a traditional mix of dry, crumbled oregano, thyme, basil, sage, savory, lavender flowers and rosemary, recipe here.)
• 1 tsp. black peppercorns
• 1 tsp. bay leaves, shredded
• 1 Tbsp. coriander seeds
• 1/2 tsp. dried, crushed red pepper
• 1/2 tsp. cloves
• 2 Tbsp. sea salt
• 1 head fresh flowering dill or 2 Tbsp. dried dill
• 1 head of garlic, peeled
• 2 fresh grape, cherry, oak or horseradish leaves (if available)
• 1 cup raw cider vinegar (Optional for speed pickles. Do not use if fermenting.)

1. Rinse cucumbers, and if large, slice them into 1/4″ thick slices. Otherwise leave them whole.
2. Dissolve sea salt in water to create brine solution. Stir until salt is dissolved, then add vinegar, if using.
3. In a clean 1 quart jar, place all spices, dill and garlic.
4. Add cucumber slices or whole, small cukes.
5. Pour brine over the cucumbers until jar is almost full. Add more water if necessary. Leave about an inch of room at the top.
6. Lay grape (or oak, cherry, etc.) leaves over the top of the mixture to keep the cucumbers submerged under the liquid. The tannins in the leaves help keep the cukes crisp.
7. Close the jar and leave on your counter for 3-7 days (or longer if you prefer) until naturally pickled by fermentation. Or, if using vinegar for speed pickles, refrigerate for about an hour until chilled.
8. Enjoy!

Garlic Pickled Mustard Greens
(Adapted from Herb Companion)

• 2 cups mustard greens (or kale, if you wish), washed, de-veined and shredded
• 2 to 4 cloves garlic, sliced
• 1 Tbsp. sea salt
• 1 Tbsp. mustard seeds
• 1 cup pure, unchlorinated water
• 1/3 cup raw apple cider vinegar (Optional for speed pickles. Do not use if fermenting.)

1. Tightly pack greens and garlic into a clean, 16-ounce glass jar until about 3/4 full.
2. Dissolve sea salt in water to create brine solution. Stir until salt is dissolved, then add vinegar, if using.
3. Pour liquid into jar to cover greens and garlic. Add more cold water if necessary. Leave about an inch of room at the top.
4. Close the jar and leave on your counter for 3-7 days (or longer if you prefer) until naturally pickled by fermentation. Or, if using vinegar for speed pickles, refrigerate for about an hour until chilled.
5. To serve, gently rinse pickled greens in a colander and then toss with a little olive oil.
6. Enjoy!

Herbal Heirloom Tomato Pickles
(Adapted from Herb Companion)

• 2 cups firm, heirloom tomatoes, vertically quartered (try mixing different kinds, including green or cherry tomatoes in your batch!)
• 2 to 4 garlic cloves, sliced
• 1/2 cup fresh herbs of your choice, chopped (I like to use lemon basil and oregano)
• 1 Tbsp. sea salt
• 1 cup pure, unchlorinated water
• 1 Tbsp. fresh juice of lemons or limes (optional)
• 1/3 cup raw cider vinegar (Optional for speed pickles. Do not use if fermenting.)

1. Place tomato slices, garlic and other herbs into a clean, 16-ounce glass jar until about 3/4 full.
2. Dissolve sea salt in water to create brine solution. Stir until salt is dissolved, then add vinegar, if using.
3. Add lemon or lime juice to the mixture, if using.
4. Pour liquid in jar to cover tomatoes and herbs. Add more cold water if necessary. Leave about an inch of room at the top.
5. Close the jar and leave on your counter for 3-7 days (or longer if you prefer) until naturally pickled by fermentation. Or, if using vinegar for speed pickles, refrigerate for about an hour until chilled.
6. Enjoy!

Rosemary and Sage Zuke Pickles
(Adapted from Herb Companion)

• 1 small red or white onion, very thinly sliced OR 1 1/4 cup chives, chopped
• 2 cups zucchini or yellow summer squash, sliced
• 2 to 4 sprigs rosemary
• 4 to 8 sage leaves
• 1 Tbsp. sea salt
• 1 cup pure, unchlorinated water
• 1/3 cup raw cider vinegar (Optional for speed pickles. Do not use if fermenting.)

1. Slice zucchini into ¼-inch rounds.
2. Tightly pack sliced zucchini, onion and herbs into a clean, 16-ounce glass jar until about 3/4 full.
3. Dissolve sea salt in water to create brine solution. Stir until salt is dissolved, then add vinegar, if using.
4. Pour liquid into jar to cover zucchini and herbs. Add more cold water if necessary. Leave about an inch of room at the top.
5. Close the jar and leave on your counter for 3-7 days (or longer if you prefer) until naturally pickled by fermentation. Or, if using vinegar for speed pickles, refrigerate for about an hour until chilled.
6. Enjoy!

Photo credit: Howard Lee Puckett – Herb Companion

This post is part of Real Food Wednesdays hosted by Kelly the Kitchen Kop!