Quick Pickling 101

Quick Pickling: The Five-Minute Trick That Makes You Look Like a Kitchen Wizard
Is it just mine, or does every fridge contain a few vegetables quietly judging us from the crisper drawer? You know, the ones you haven’t been able to walk past at the market but knew at the time you didn’t have a plan for (that’s definitely me with Lebanese cucumbers – I’ve literally never met one I could walk past!) For you it may be half a red onion, a couple of tired carrots, the last of the green beans … you get my drift. 

Here’s the good news: quick pickling is the easiest save you’ll ever learn. It turns “I really should use that” into bright, crunchy, flavour-packed toppings that make even the most basic dinner look a whole lot more intentional. Even better? You need almost zero equipment (certainly no specialist kit) and there’s no fuss - just a clean jar, a couple of pantry ingredients and five spare minutes.

Once you make your first batch, I can tell you you’ll be eyeing up everything as potential pickling material. (Red onions, cucumbers, radishes and (oddly) grapes were my gateway vege … after that, it’s game on!)

OUR MASTER METHOD
1 cup vinegar (white, white wine, cider and rice vinegars work well)
1 cup water
2–3 tbsp sugar
1 tbsp salt
Slice your vege thinly and pack it into a scrupulously clean jar. Heat the brine ingredients in a small saucepan until just under boiling and the sugar is dissolved, then pour over the veg to submerge. Carefully insert a clean knife down the sides of the jar and move the pickles slightly to dislodge any trapped air bubbles. Cool, lid, refrigerate.
Most are delicious within an hour or so (onions and cucumbers often in 15 minutes) and keep happily for a good week.

FLAVOUR VARIATIONS
Classic: white vinegar, mustard seeds, peppercorns, bay leaf.
Japanese-inspired: rice vinegar, ginger, chilli optional.
Summer garden: apple cider vinegar, dill, lemon slices, coriander seeds.
Bold & BBQ-ready: red wine vinegar, garlic, peppercorns, chilli flakes.
Sweet-sandwich pickle: white vinegar, extra sugar, mustard seeds, turmeric.

WHAT NOT TO PICKLE
Soft veg like lettuce or courgette (too mushy).
Starchy veg like potato or kumara (they go a really weird texture).
Avocado
Anything already looking tired or slimy (pickling isn’t CPR).
Thick chunks and wedges - quick pickles need thin slices.

WHERE QUICK PICKLES SHINE
Weeknight bowls
Burgers, BBQ plates and tacos
Sandwiches and salads
Cheese and cured meats
Avo toast
Lunchboxes