One of the greatest things about summer is saving it for later! Canning and pickling are old traditions that allow summer foods to be preserved until winter. Recently, my friend Sarah inspired me to do a little "quick" pickling -- that is, to make a few cans of pickled items that should be consumed within 7-10 days. She made some basic cucumber pickles using two methods, and that got me thinking about the other things I could pickle now and enjoy later!

Today, I pickled 3 items in a "quick pickling" method. The most wonderful thing about this method if that it allows you to work in small batches. For instance, I canned one 8oz jar and two 16oz (pint) jars today. They will all need to be consumed within about 10 days, but that will be easy to accomplish considering the yummy factor of these condiments. Here's a run down of what I canned and how I pulled it off.


Pickled Shallots
This method was adapted from the Foodista Blog's Quick Pickled Shallots found here.

2 shallots, thinly sliced (or 1-1/2 to 1-3/4 cups shallots)
1/2 cup red wine vinegar
2 tsp salt
1/4 tsp granulated garlic
2 Tbsp water

Stuff shallots into an 8oz glass jar. Combine remaining ingredients in a measuring cup, stir, and pour into the jar. You may have a little liquid left over that can be discarded. Screw on lid tightly and store in refrigerator. Shallots can be used after 1 hour, but are best if allowed to pickle overnight. Use within 7-10 days. Great on salads and sandwiches or as a soup garnish.


Cucumber Pickles
This is a take on your "everyday" pickle, but I upped the garlic for a flavor that meets my standards.

1-1/2 cups thinly sliced cucumbers (I used seedless English cucumbers - 1 medium sized cuke)
1 cup distilled white vinegar
1/2 cup sugar
1-1/2 tsp salt
1/2 tsp dried minced garlic
1 tsp dried garlic chips
1 tsp dried peppercorns (all black or a mix)

Toss cucumber slices, minced garlic, garlic chips and peppercorns in a small bowl. Stuff mixture into a 16 oz jar. You may need to scrape up the garlic and peppercorns and add as you go.

In a small saucepan on medium heat, dissolve salt and sugar in vinegar. Gently boil for 1 minute. Remove from heat and allow to settle, then pour into jar over cucumber and spices. Lid and refrigerate for 7-10 days.


Pickled Prunes
Yep, prunes. This is a recipe straight from Molly Wizenberg. I barely changed a thing, aside from the yield.

1/2 lb dried pitted prunes
1/2 cup red wine vinegar
1/2 cup sugar
Zest of 1/4 orange, cut into matchstick shapes
1 small bay leaf
1/2 Tbsp pickling spice (I used a "hot and spicy" mix)

Chuck everything in a small saucepan and boil over medium heat for 15 minutes. Reduce and simmer for 15 minutes. Stir occasionally, but don't muck about with the prunes too much, lest they fall apart. Reduce to low heat and cook until syrup becomes thick (coats the back of a spoon). Remove from heat, allow to cool to near room temp, and place in 16oz (pint) jar. Lid and refrigerate 7-10 days.

Enjoy your new pickling recipes and do experiment with other pickled items! Almost any type of produce can be treated with these quick picking methods - you only need to try a few to find your favorite!