By Anne Hynes
This time of year in Ontario we are blessed with a lot of beautiful produce. One way to make the most of it is by preserving. The easiest method is to quick pickle. The benefit of quick pickling is that it does not require a water bath and small quantities can be made, so it is literally very quick to do! Because it is not sealed in a water bath, quick pickles must be kept in the fridge and they should be eaten within a couple of weeks.
This recipe is very simple. While the brine is being heated up, prepare your vegetables (harder vegetables like carrots or beets should be sliced thin using a mandolin). Pack the vegetables into clean jars, add a pinch of pickling spice, pour over the hot brine and seal it up. Let it cool overnight in the fridge, et voilà you have quick pickles!
We sell Pickled Onions, Pickled Fennel, and Giardiniera at the store in jars and in our sandwiches and salads. They are great alongside grilled meats and charcuterie. They are readily transportable too, so don’t forget to pack them in your picnic basket!
Quick Pickled Beet and Shallots
Makes 2 250ml jars.
6 small beets, with greens attached
1 shallot, peeled
2/3 cup white vinegar
2/3 cup rice wine vinegar
1 cup sugar
1 tbsp salt
Pinch of pickling spice (optional)
Make the brine: Combine vinegars, sugar and salt in a saucepan, stirring to dissolve. Bring to a boil.
Meanwhile, cut beets from greens, wash and peel with a vegetable peeler. (Beet greens can be sautéed like spinach, so don’t throw them out!)
Using a mandolin carefully cut beets and shallot into 4 mm thick slices.
Pack into 2 clean 250 ml jars. Top with a pinch of pickling spice if using.
Pour over brine and seal with lid. Let cool overnight in fridge. Pickles can be eaten the next day.