Quick pickles y’all! They are so easy to make and you can use just about any veg. They come together so quickly and keep in the fridge for weeks (I actually keep mine in the fridge for months. After I eat down the veg, I just keep adding more until there’s no more brine left). You can literally make these pickles year round with whatever is in season. And the best part? No canning involved! And they take about 20 minutes from start to finish. Want the video version instead? Click here. Enjoy!
Quick Pickles
recipe from Cookie and Kate
Ingredients:
2-3 bunches radishes; 1 medium red onion; 3-4 carrots
2.5 cups apple cider vinegar
2.5 cup water
1/2 cup honey or maple syrup
2 teaspoons salt
1/4 teaspoon red pepper flakes
½ teaspoon whole mustard seeds
Optional add-ins: garlic cloves, black peppercorns, fennel seeds, coriander seeds
Instructions:
To prepare the radishes: Slice off the tops and bottoms of the radishes, then feed through slicer attachment on food processor. Or use a sharp chef’s knife or mandoline to slice the radishes into very thin rounds. Pack the rounds into a quart-sized canning jar, or other refrigerator container.
Repeat the process for onions. For carrots, peel carrots, slice off tops. Then proceed as outlined above.
To prepare the brine: In a small saucepan, combine the vinegar, water, honey or maple syrup and salt. Bring the mixture to a boil, stirring occasionally until heated through and combined. Then add spices and garlic. Remove from heat and pour the mixture over vegetables.
Let the mixture cool to room temperature. You can serve the pickles immediately or cover and refrigerate for later consumption. The pickles will keep well in the refrigerator for several weeks, although they are in their most fresh and crisp state for about 5 days after pickling.
I did go back and add more veg to each jar. After looking at everything I decided there was room to put more in. You just want to make sure you have brine to cover the veg. Aren’t they pretty??
’til next time
-k
xoxo
Leslie Susan Clingan
Ok, so radishes are not my faves. But my goodness this sounds flavorful. And I ‘do’ onions and carrots all day long. I scrolled down through the photos first and then back up to see what you had pickled. PC loves pickling cucumbers. And we have been putting them in our smoothies. I like an Asian cucumber salad that my daughter introduced me to. I am pretty sure I could love this recipe as well.
Bravo on beautiful, beautiful photos.
chickenlibrarian
Thanks Leslie! I think the pickled onions would be great on the salad! And you could totally quick pickle some cucumbers to have on hand. One of our favorite things to do with cucumbers (other than to make bread and butter pickles) is to cut them up and put them in a quick brine (vinegar, olive oil, and some spices). There are so many different things you can pickle, and quickly to boot!