Thinking about getting into pickling? Learn how to pickle harvest season produce in a hurry. From cucumbers to beets to caper leaves, our chef Mark Rohrmeier literally pickles everything under the Petaluma sun.
He's so enamored by the process, he's even been known to plan entire meals around a pickle to both savor the season a little longer, and to add a bright, zesty counterpoint to meats, fish and cheeses.
Here's a simple recipe for his refrigerator pickles that can be adapted to other veggies such as beans, cauliflower, carrots and peppers.
1 C. water
1 C. white or apple cider vinegar
1/2 C. sugar
1/4 C. kosher salt
Prepare brine by combining all ingredients in a medium saucepan over medium high heat until sugar and salt are dissolved.
For cucumbers: Slice thinly and pack into a clean Mason jar. Pour hot pickling liquid to cover cukes. Screw on two-piece lid and let jar sit out until cool. Refrigerate to chill before serving.
Optional variation - layer the cucumbers with sliced onions, add 1 teaspoon of turmeric, 1 whole hot pepper or dried chili flakes when you pack jar.
For beets: Roast beets, peel and slice thinly. Pack into a clean Mason jar and pour hot pickling liquid to cover. Screw on two-piece lid and let sit out until cool. Refrigerate for 3 days.
Optional variation - layer the beets with onions, hot pepper and any combination of star anise, cinnamon stick and a few allspice berries.
Keep quick pickles refrigerated between serving and enjoy within 10 days.
For your pickling pleasure, find organic, seasonal vegetables each Friday afternoon in our San Francisco Ferry Building shop.