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The Art of Pickling ~Anything~

The Art of Pickling ~Anything~

Ever craving some crunchy pickled red onions for that bomb turkey sandwich you just made? Or a nice tangy dill pickle for your juicy burger? The art of making quick pickles (or “quickling” to those in the know) is so easy you CAN do it!


Pickles date back over 4000 years ago to ancient Mesopotamia where they were crafted to help preserve cucumbers (the og pickle) and extend their shelf life. Pickling is now known as a great way to preserve food and reduce overall food waste! As if you needed more of a reason to pickle, the process actually helps unleash nutrients such as fiber, Vitamins A and K, and other antioxidants. Overall, pickles are a super yummy on the go snack or when you get that craving for a salty-sour snack!

Want to pickle more than cuces? Here are some suggestions to get the creative juices flowing:

The general ratio for pickling is the 3:2:1 rule—3 parts vinegar: 2 parts water: 1 part sugar—with the addition of salt and spices. Classic white vinegar is typically used, but get creative with other vinegars and spices, do whatever fits the flavor profile you are looking for. Craving sweet pickled pears to snack on with some Roarin’ 40s- throw apple cider vinegar, cinnamon, and ginger into your jars! 

How to Quickle:

  1. Put your vinegar solution, water, sugar in a medium saucepan and bring to a boil to dissolve salt and sugar. 
  2. Meanwhile, place whatever you are pickling, cut up however you want (sticks, chunks, slices, etc.), into clean jars. 
  3. Add spices and/or blends to the jar with pickles. Pour hot brine into jars, making sure the pickles are completely submerged. Let jars cool to room temperature. 
  4. Pickles are best enjoyed 24-48 hours after pickling to allow all the brine and spices to give their ultimate flavor!

Right now we are VIBING on Fleur Pickled Strawberries! Follow the steps above by using: 


 📸 curio spice co

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