Easily pickle fresh veggies without having to do any canning. Create a brine with a simple 1:1 ratio of water and vinegar plus salt and sugar to taste, herbs and flavors of choice and voila'... Quick Pickles! Now you've got pickles ready to store in your fridge for sides and toppings.
Here are some helpful pointers:
Use almost any vinegar you like to create the brine such as white wine, apple cider, rice or white vinegar. Don't use aged vinegars like balsamic or malt.
Fresh or dried herbs can be used. Some favorites for pickles: dill, thyme, rosemary, oregano. Spice up your pickles with peppercorns, mustard seeds or spicy dried or fresh hot peppers. Ground spices can also be used. Ginger, garlic and pearl onions are some nice options too.
You can pickle almost any fresh vegetable. Cube, slice and dice to create an appetizing spread with different shaped pickles such as carrot sticks, round cucumber slices, and cubed zucchini. You can blanche veggies, like string beans, prior to adding the brine so that they keep their color.
Pickles are great for your gut, metabolism and general health. The nice thing about creating your own brine is that you also control sodium content.
Pickles in the Picture:
Red onions with peppercorn, Lebanese cucumbers with garlic and cilantro, and Radishes with mustard seeds. Brine is apple cider vinegar.
Products used: Yumbox Chop Chop Glass Storage Cubes and serving tray.