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 for October 5th was Chef Erin Connell making Quick Pickle Brine and Pickled Apples (recipes below)
Quick Pickle Brine
Pickling is best done with super-fresh vegetables. Almost any vegetable can be pickled, and the shape you choose to pickle is entirely up to you!
Makes 64oz (4 pint-sized jars)
- 2 lbs vegetables or peppers – carrots, cucumbers, summer squash, peppers, beets, green beans, cauliflower
- 2 T preferred spice/herbs – dill, time, rosemary, garlic, peppercorns, fresh ginger, mustard seeds, red pepper flakes
- 2 cups champagne or white wine vinegar
- 2 cups water
- 3/4 cup sugar- less is okay, but this amount is great for peppers
- 1/4 cup salt
- Wash vegetables, peel to preference and cut to fit in clean dry jars.
- Divide herbs/spices among jars.
- Combine vinegar, sugar, water and salt in a pot, bring to boil.
- Pour the hot brine over the vegetables/peppers.
- Refrigerate for 48 hours, before enjoying, so flavors can mingle.
- Will keep refrigerated for up to 3 months.
Makes 32oz (2 pint-sized jars)
- 4 apples, cored and thinly sliced (peeling is up to you)
- 1 cup apple cider vinegar
- 1 cup water
- ¾ cup sugar
- ¼ cup salt
- 2 star anise
- 1 cinnamon stick
- 5 green peppercorns
- Pack apples in clean dry jars.
- Combine vinegar, water, sugar and spices in a pot, bring to boil.
- Pour the brine over apples.
- Cover and refrigerate for 24 hours before enjoying, so flavors have a chance to mingle – best after 1 week.
NOTE: Will keep refrigerated for up to 3 weeks.
P.S. Check out this Bon Appétit article for 15 Ways to Use Leftover Pickle Juice.