Quick pickle vegetables are a simple condiment that tastes refreshing and delightful. It's wonderful when using beets, onions, green beans, cucumbers and more. Make your brine a bit spicy if desired. These make a wonderful snack or add to sandwiches.
Ingredients
2 cups vinegar, plain
2 cups water
2 tbsp kosher salt
6-8 tbsp sugar
1 tsp dried fennel seeds
1 tsp dried coriander seeds
1/2 tsp cumin seeds
1/4 tsp celery seeds
2 bay leaves
1/8-1/4 tsp chili flakes
2-5 garlic cloves, sliced thin
1-2 beets, peeled and thinly sliced into matchsticks
1 onion, sliced in thin 2" pcs
fresh herbs if desired
Instructions
See Susie's Tips and Tricks below
1. In a medium saucepan, add vinegar, water, salt, sugar, fennel seeds, coriander, cumin, celery seeds, bay leaves, and chili flakes (See below for other options). Bring to a simmer.
2. Add the raw vegetables of your choice, and fresh herbs, into glass jars. Pack tightly. Pour the hot brine mixture into the jars and place lids on tightly. Let cool for 30 minutes, then refrigerate.
3. Best consumed after 2 days; may be kept for 2-3 weeks in the refrigerator. They are not shelf-stable like canned foods.
Susie's Tips and Tricks
Taste the brine and confirm it is tangy and sweet as you prefer.
You can try radishes, asparagus, fennel, cucumbers, green beans or carrots.
Avoid aged vinegars like balsamic and malt. You could use rice vinegar but plain works fine.
To lock in the vibrant colour of the green beans or asparagus, par cook for 2-3 minutes, then shock in an ice bath.
Don't grate the vegetables; this will release the juices unnecessarily.
Other spice options: a cinnamon stick, star anise, cardamom pods, freshly sliced ginger root, mustard seeds, cloves, peppercorns, pinch of turmeric. May also use fresh herbs like oregano, tarragon, and thyme.
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