I have briefly dabbled in canning, pickling, and preserving. My goal this summer is to do a lot more. Over the weekend John and I came across a recipe that required some pickled veggies (I’ll share the full recipe later this week). I call this a Quick Pickle because, well, it’s super fast to whip up but also because it only needs about 6 hours to sit before you can eat it. Also, it doesn’t require sanitizing and boiling jars, waiting for lids to pop on correctly, or shoving the jar in the back of the pantry for the rest of eternity. Nope, this quick pickle will be done, and then gone, in a hurry.
Domestocrat’s Quick Pickle
3-4 cups of water
1.5 tbsp. kosher salt
6 tbsp. sugar
3 tbsp. white vinegar
1 tbsp. pickling spice (I get mine from Penzey’s)
Any vegetable! Here I used about 15 radishes and 2 cups of shredded carrots
Mix the sugar, salt, vinegar, and pickling spices together in a bowl.
Over high heat, get the water boiling in a sauce pan. When it comes to full boil add in the brine mixture and boil until the sugar and salt have dissolved.
While the pickling liquid is boiling, chop your veggies and arrange them in a large Mason jar.
When the pickling liquid is ready, pour it slowly and carefully into your jar of veggies.
I jiggled mine around to redistribute the pickling spices.
Then put in the fridge for at least 6 hours, overnight is good too.
Enjoy straight out of the jar or add to pretty much any sandwich, burger, panini, or anything else you enjoy pickles on!