Quick Pickles
Ingredients
- 1 Cup cider vinegar or white vinegar
- 1 Tablespoon water
- 2 Tablespoons sugar
- 2 teaspoons salt
- 2 Cups sliced vegetables your choice
Instructions
- Combine vinegar, water, sugar, and salt in a large saucepan. Bring the vinegar to a boil then lower to a simmer. Pour over your veggies. Refrigerate in a glass bowl or jar. This is the basic marinade for the pickles You can add seasonings for each type of fresh pickle.
Notes
Chef's Tips:
You can add seasonings for each type of fresh pickle. Add spices, citrus, or red wine as you want. We use more water and less vinegar for tender vegetables. And we omit the water on more dense vegetables. But you can tweak ingredients and seasonings as needed for your own taste.
Unlike regular pickles you do not need a lengthy or complicated canning process. You only need to have a large pan to boil the vinegar along with glass jars or bowls to store the pickles. They should be used up in a week or less. Always keep them refrigerated.
How to slice your veggies: We used a combination of tools. The easiest is a Japanese mandolin because it enables you to slice the vegetables uniformly and quickly. A knife and cutting board is very important, too.