Quick pickling. How to add more of a pop to any dish. From pickled red onions to cucumbers, this dead easy process will change the way you cook!
I am totally obsessed with adding pickled vegetables to my dishes. Such an easy way to add a bit of crunch and zing to any dish.
Pickles are so prevalent in so many different cuisines and are dead simple to make. I used to think that if you were going to pickle something it needed to hang out in an old creepy basement for months before you could eat it. While this can be done, I tend to throw together ‘quick pickles’ which take about an hour and can be total game changers to whatever you are making. Personal favs are red onions, matchstick carrots, cucumbers, and red cabbage. From a plating perspective, pickles add a punch of colour and look so damn beautiful.
Andy, I am sold but HOW?
Glad you asked. Here is the set by step.
- ¼ cup of salt
- ¼ cup of sugar
- 1 ½ cup of vinegar (I prefer rice wine vinegar)
- 1 cup water
- Thinly sliced red onions (mandoline is a game changer for slicing onions)
- Thinly sliced cucumbers
- 2 jars
- Add the salt, sugar, and vinegar in a pot and bring the mixture to a boil. Keep an eye on it and mix it around until the sugar and salt has dissolved. Once dissolved take the pot off the heat and add in the water.
- Meanwhile, using a sharp knife or mandoline (get a mandoline, best kitchen tool that exists) thinly slice the red onions and cucumbers and put them into their respected jars.
- Now pour pickling liquid over the veg. Add in a garlic clove, perhaps a couple peppercorns and you are done! Let that chill out for about an hour and serve.
These pickles last in the fridge for a couple weeks and I can promise you that you will find so many ways to use these on a daily basis.
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