Quick Pickles

Gail Watson One of the best ways to preserve the bounty of the Summer fields into the cooler months, is to pickle your vegetables. Quick pickling is a super easy way to… Recipe index pickles, quick pickles, pickled carrots, pickled fennel, pickled green beans European Print This

Serves: 1 quart or 2 pints Prep Time: 30 minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

Prepare durable vegetables: carrots, string beans, cauliflower, beets, radishes, fennel, and of course, cucumbers. Make sure all the veggies are clean and sliced, or shredded, into even thickness pieces.
1# prepared veggies
1 cup white vinegar
1 cup water
2 tsp salt
spices of choice *see options below
For a sweet pickle add 1 Tablespoon honey or sugar

Instructions

Into sterilized pint or quart jars pack the veggies as closely as you can. Tuck in any herbs or garlic you plan to use. Feel free to use up every bit of space you have. Be sure to leave just a 1/4" at the top of the jar so that there is room for the brine to cover everything. If necessary trim to fit.

In a small saucepan combine the vinegar, water, salt and whatever spices (not herbs) you opt for. Warm the brine over a medium low heat until warm and the salt is dissolved. This should be more of a simmer, and not a boil.

Carefully pour the brine over the veggies to the top to cover everything, but leaving a small space between the top and the lid. Cover with the lid and set aside to cool. The pickles need a minimum of 2 hours to brine, or after cooling, can be placed in the fridge for up to 3 months.

Here are some herb/spice and veggie combos you might enjoy.

Carrots or beets with cumin seeds, caraway seeds, coriander seeds, garlic and perhaps chili flakes.

String beans or cucumbers with dill seeds and dill weed, peppercorns, coriander seeds and a few scallions or garlic scapes.

Thinly sliced fennel with coriander seeds, lemon peel, black peppercorns, fennel fronds and garlic.