A Quick Guide to Quick Pickles


When we first talk about how a patient can "jump-start" their digestion, people often ask, "If raw veggies are not very digestible, then what can I do instead?" The answer to that question is PICKLES.

Also known as refrigerator pickles, 'quick pickles' are an easy and fast way to prepare tasty summer veggies that retain the satisfying summer crispy snap that people love about eating raw vegetables. No canning is needed!

Pickling is a time-honored way to preserve the nutrients in fresh produce. As with the fermented pickles, quick pickles are also easy to digest.

A wide variety of vegetables can be quick-pickled, like cucumbers (obviously), carrots, radishes, zucchini, summer squash, green beans and cherry tomatoes. Prep the veggies; they can be halved, sliced or left whole.

Pack them in a wide-mouth jar and add any spices you wish. Dill, garlic and peppercorns are traditional choices, but this is an opportunity to get creative - try ginger, turmeric or red pepper flakes.

In a saucepan and over high heat, bring the brine - half-vinegar and half water with some salt and/or sugar - to a boil. Pour it over the veggies, leaving some air space. Tap the jar to remove air bubbles, screw on the lid and pop it in the fridge.

Wait at least a few days before enjoying your pickles. The taste will improve as they age.

For more information and a detailed recipe, check out this blog post!

Posted in Nutrition, Recipes