Brine and dandy: Pickling the season's best produce

Now that we’ve defrosted from the winter, the return of warmer weather means the return of fresh local produce. Spring produce is already a feast for the senses—crisp, colorful, and bursting with freshness. But if you soak those tender veggies in a tangy brine, they suddenly become the star of the plate. 

Quick pickling is the easiest way to add brightness, crunch, and a punch of flavor to just about anything you’re eating, from grain bowls and sandwiches to salads and charcuterie boards to cocktails and desserts. In just a few minutes, you can turn humble radishes, asparagus, and snap peas into bold, zippy toppings.

There are a lot of recipes for pickled ingredients online, but to keep things simple, I like to work off of a simple formula: equal parts water and vinegar, 1/4 part sugar (by volume), and 1/16th part kosher salt (by volume). In more basic terms, that’s 1 cup water, 1 cup vinegar, 1/4 cup sugar, and 1 tablespoon kosher salt. 

The acid in the vinegar helps inhibit the growth of bacteria and allows the brine to rapidly infuse the produce with flavor. The sugar balances the sourness, and the salt enhances the flavor. Once you have the basic formula down, you can play around with different herbs and spices, vinegars, and sweeteners to create different flavor profiles. 

You can pickle almost any produce. There are only a few foods that don't pickle well, including leafy greens, melons, avocados, and bananas.

I'm sharing a few of my go-to pickle recipes below, but feel free to change them up and make them your own.

Pickled Sugar Snap Peas

Ingredients

• 12 ounces sugar snap peas
• 2 garlic cloves, sliced in half
• 2 dill sprigs
• 1 teaspoon crushed black peppercorns
• 1/2 teaspoon mustard seeds
• 1/2 teaspoon red pepper flakes
• 1 cup water
• 1 cup white vinegar
• 1/4 cup white sugar
• 1 Tablespoon kosher salt

Directions

1. Place sugar snap peas, garlic, dill, peppercorns, mustard seeds, and red pepper flakes in jar.
2. Heat water, vinegar, sugar, and salt until sugar and salt are dissolved.
3. Pour brine over peas. Make sure it's fully submerged.
4. Cool to room temperature, then cover and refrigerate.
5. Eat within 1 month.

Pickled Fennel

Ingredients

• 1 large (or 2 small) fennel bulb
• Peel from 1 lemon (peeled in wide strips with vegetable peeler)
• 5 thyme sprigs
• 1 cup water
• 1 cup white vinegar
• 1/4 cup white sugar
• 1 Tablespoon kosher salt

Directions

1. Trim stalks and tough outer layers from fennel bulb. Cut bulb in half lengthways and remove core. Save fronds but discard the rest. 
2. Thinly slice fennel bulb using mandolin (about 1/8-inch thick).
3. Stuff fennel slices, lemon peel, and thyme into large canning jar.
4. Heat water, vinegar, sugar, and salt until sugar and salt are dissolved.
5. Pour brine over fennel. Make sure fennel is fully submerged.
6. Cool to room temperature, then cover and refrigerate.
7. Eat within 1 month.

Pickled Blueberries

Ingredients

• 1 pound fresh blueberries
• Peel from 1 lemon (peeled in wide strips with vegetable peeler)
• 1 inch fresh ginger, peeled and thinly sliced
• 1 cup water
• 1 cup white wine vinegar
• 1/4 cup white sugar
• 1 Tablespoon kosher salt

Directions

1. Stuff blueberries, lemon peel, and ginger into large canning jar.
2. Heat water, vinegar, sugar, and salt until sugar and salt are dissolved.
3. Pour brine over blueberries. Make sure blueberries are fully submerged.
4. Cool to room temperature, then cover and refrigerate.
5. Eat within 1 month.