Quick Pickling 101 Food

QUICK PICKLING 101

Quick Pickling 101 image

While you can technically pickle any time of year, something about quick pickling always feels very summery to me.

Time 10m

Yield 4 servings

Number Of Ingredients 6

Ingredients

1 c. Vinegar (See Note)
1 c. Filtered Water
1 tbsp. Kosher Salt
1/2 lb. Sliced Cucumbers
1 clove Garlic
20 Chives, Cut Into 1-inch Pieces

Steps:

Combine vinegar, water, and salt in a saucepan, and bring to a boil over high heat. Cook for a few minutes, just enough to dissolve the salt.In the meantime, place cucumbers, garlic, and chives in a clean glass jar or container.When the brine is ready, pour it over the vegetables, making sure to completely cover the ingredients. Seal with a lid, let the jar cool to room temperature, then place in the refrigerator for at least one day before enjoying.The fridge pickles will keep for at least one month. Note: I recommend white or red wine vinegar, apple cider vinegar, or rice vinegar. Use a quality vinegar, not the giant plastic jugs of distilled white vinegar.

QUICK PICKLES

Quick Pickles image

Provided by Rachael Ray : Food Network

Categories side-dish

Time 15m

Yield 4 servings

Number Of Ingredients 8

Ingredients

1/2 cup white vinegar, eyeball it
2 rounded teaspoons sugar
1 teaspoon mustard seed
1 teaspoon salt
1 clove cracked garlic
1 teaspoon dried dill or 2 tablespoons fresh dill leaves, chopped or snipped
1 bay leaf
4 kirby cucumbers, cut into 1-inch slices on an angle

Steps:

Heat small saucepan over medium high heat. Add vinegar, sugar, mustard seed, salt, and garlic to the pan and cook until it begins to simmer and sugar dissolves. Toss the dill, bay leaf, and sliced cucumbers together in a heat-proof bowl. Pour the simmering liquid over the cucumbers and stir to evenly coat. Allow to cool to room temperature or chill before serving.

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