8 Pickle Sampler Recipe
Make 8 Pickle Sampler Recipe in just 2h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Pickle Jar 1 — Classic Dill Spears
Pickle Jar 2 — Bread & Butter Rounds
Pickle Jar 3 — Spicy Kimchi-style (Quick)
Pickle Jar 4 — Sweet & Spicy Quick Pickles
Pickle Jar 5 — Japanese-style Shiozuke (Salted Quick Pickle)
Pickle Jar 6 — Mustard Seed & Turmeric Quick Pickles (Golden Pickles)
Pickle Jar 7 — Quick Pickled Beets (Sweet & Tangy)
Pickle Jar 8 — Quick Pickled Red Onions
Method
Pickle Jar 1 — Classic Dill Spears
- 1
Pack and brine
Place halved cucumbers upright in a clean 8–12 oz jar. Add dill fronds, smashed garlic, and peppercorns. In a small saucepan, combine 1 cup water, 1 cup white vinegar, 1 tablespoon kosher salt and 1 teaspoon sugar; bring to a simmer just until salt and sugar dissolve. Cool 5 minutes then pour over cucumbers, leaving 1/4 inch headspace. Seal and refrigerate at least 24 hours; best after 48 hours.
Pickle Jar 2 — Bread & Butter Rounds
- 2
Make brine and assemble
Toss cucumber rounds and sliced onion in a jar. In a saucepan combine 1 cup water, 3 tablespoons white vinegar, 3 tablespoons sugar, 1 teaspoon kosher salt and 1 teaspoon mustard seeds. Bring to a simmer until sugar dissolves; if using, stir in 1 teaspoon cornstarch slurry (1 tsp cornstarch + 1 tsp water) to slightly thicken and improve cling. Pour hot brine over cucumbers to cover, cool to room temperature, seal and refrigerate. Ready in 6–12 hours, best overnight.
Pickle Jar 3 — Spicy Kimchi-style (Quick)
- 3
Combine ingredients
In a bowl combine grated pear (or 1/4 cup water), 2 tablespoons rice vinegar, 1 teaspoon fish sauce, 1 teaspoon granulated sugar, 1 teaspoon gochugaru, minced garlic and sliced scallion. Toss with cucumber spears and pack into a jar. Press down to release some juices; if needed add up to 2 tablespoons water or vinegar to cover. Seal and refrigerate. Flavors develop in 6–12 hours; eat within 5 days.
Pickle Jar 4 — Sweet & Spicy Quick Pickles
- 4
Heat brine and pour
Combine 1/2 cup apple cider vinegar, 1/2 cup water, 2 tablespoons brown sugar, 1/2 teaspoon kosher salt and 1/2 teaspoon red pepper flakes in a small saucepan. Bring to a simmer to dissolve sugar. Place cucumber slices and jalapeño in a jar, pour brine hot to cover, cool, seal and refrigerate. Ready in 4–6 hours; keep up to 2 weeks refrigerated.
Pickle Jar 5 — Japanese-style Shiozuke (Salted Quick Pickle)
- 5
Salt and press
Toss cucumber rounds with 1 teaspoon kosher salt in a bowl; let sit 15–20 minutes to draw moisture. Squeeze out excess liquid, transfer cucumbers to jar with rice vinegar and mirin. Add shiso or cilantro if using. Press down to pack, seal and refrigerate. Ready in 30 minutes, best within 24 hours.
Pickle Jar 6 — Mustard Seed & Turmeric Quick Pickles (Golden Pickles)
- 6
Cook brine and combine
In a saucepan combine 1/2 cup white vinegar, 1/2 cup water, 1 tablespoon sugar, 1/2 teaspoon kosher salt, 1 teaspoon mustard seeds and 1/4 teaspoon ground turmeric. Bring to a simmer to bloom mustard seeds and dissolve sugar. Pack carrot sticks into a jar and pour hot brine over to cover. Cool, seal and refrigerate. Ready in 6–12 hours; lasts up to 2 weeks refrigerated.
Pickle Jar 7 — Quick Pickled Beets (Sweet & Tangy)
- 7
Warm brine and pour
Place sliced cooked beets in a jar with optional cloves. In a saucepan combine 1/2 cup apple cider vinegar, 1/4 cup water, 1 tablespoon brown sugar and 1/2 teaspoon kosher salt. Warm until sugar dissolves, then pour over beets to cover. Cool, seal and refrigerate. Best after several hours, keeps 1–2 weeks refrigerated.
Pickle Jar 8 — Quick Pickled Red Onions
- 8
Make brine and steep
Place sliced red onion in a jar. In a small saucepan combine 1/2 cup white vinegar, 1/2 cup water, 2 tablespoons sugar, 1 teaspoon kosher salt and 1/2 teaspoon peppercorns. Bring just to a simmer to dissolve sugar. Pour hot brine over onions, press down, cool to room temperature, seal and refrigerate. Ready in 30 minutes, excellent after 2 hours; keeps 2–3 weeks refrigerated.
