Free quick pickle primers happening at Portland Farmers Markets in October!
October 5th at PSU Farmers Market
October 6th at Lents International Farmers Market
October 12th at PSU Farmers Market
Ready, Set, Brine!
- Ready: 10 – 11am – stop by and taste quick pickles to get inspired
- Set: 11am – 12pm – shop for ingredients
- Brine! 12 – 1pm – join the guest Chef for a demo lesson and then embark on DIY quick pickle time!
Our guest chef on October 6th is Chef Liwen Chang of NomNom Taiwan making Pickled Grapes and Granny’s Soy Pickled Garlic.
Makes approximately 48 oz (3 pint-sized jars)
- 1.5 lbs purple or black grapes
- 6 bay leaves
- 1 cinnamon stick
- 2 tsp mustard seeds
- 2 cups vinegar (rice wine, white wine or apple cider)
- 1 cup sugar
- 1/2 cup water
- 1 tsp salt
- 1 tsp black pepper (optional)
- Wash grapes and put into glass jars
- Combine all other ingredients in a pot and bring to a boil
- Pour the brine liquid over the grapes, refrigerate for at least one week.
- Strain and keep refrigerated for up to 3 months.
- Brine can be reused by pouring over other fruit/vegetables packed in clean dry jars – no need to heat it again.
- This brine recipe and method also works for plums, apples, black currents, red onion and root vegetables. For watermelon rinds let the brine cool first.
Granny’s Soy Pickled Garlic
Makes 16oz (1 pint-sized jar)
- 1lb raw garlic, peeled
- 3/4 cup sugar
- 1 1/4 cups soy sauce
- 2 dried red chilies
- Put peeled garlic in a clean dry jar.
- Combine sugar, soy sauce and chili in a pot, heat until boil.
- Pour the brine over the garlic and let cool. Tighten lid.
- Refrigerate or store in a cool place
- Enjoy after at least 1 week, best after 6 month, if you can wait!
Pro tip!: Reuse brine as a marinade for vegetables or protein.
P.S. Check out this Bon Appétit article for 15 Ways to Use Leftover Pickle Juice.