Recipe: quick pickles.
What do watermelon, ice cream and pickles have in common? They’re so super perfect in the middle of summertime! I recently learned how to make quick pickles, which are basically pickles that you can make and enjoy as soon as about an hour after marinating.
In the past, I learned how much quick pickling red onions will transform the simplest of fish tacos with this really simple recipe. I like adding a spoonful of sugar, to give it some sweetness.
I have also regularly made Korean cucumber kimchi, with this recipe which is equivalent to a quick pickle.
But the latest is the dill quick pickle. Loosely following this recipe, I’m outlining below what I think is the best combination, for a small batch to fit in my under the counter fridge. You can quick pickle all kinds of things other than cucumbers: including kale stems (leaves removed). You can also add in different herbs and spices – when I last did kale stems, I added in a squeeze of Siracha.
3 Kirby cucumbers (Kirby is key, they are the most crunchy), thinly sliced
1/2 red onion (or more), long slices
about 1/2 cup rice wine vinegar (or apple cider vinegar or white vinegar)
1 tablespoon salt
1 tablespoon sugar
sprigs of dill
1 crushed garlic per container
1/3-1/2 cup water
Heat the vineger to dissolve the salt and sugar.
I used 3 small containers, but it kind of doesn’t matter- you can use one large jar if you want. With 3 small containers, I put a stem or two of dill and one garlic in the bottom, and filled with cucumbers and onions. Pour the hot vinegar mixture over, it should fill about 1/3 – 1/2 of the the container (if it doesn’t just pour in a tad more vinegar). Then I fill with tap water to about 3/4 the container. Not all the cucumbers will be covered, but don’t worry, they will start to extract water and in about an hour will fill naturally. Put it in the fridge, and shake every once in awhile. Pickles are ready to eat as early as 2 hours later, and can stay for 2 weeks. Go and play! A lot of recipes do not call for adding water, I like to add it so the pickles aren’t too crazy sour and I can eat them straight. Other recipes nix the sugar and use more salt. You decide what you like best!
