Quick-pickling (also known as refrigerator pickle) is a great way to take advantage of the amazing summer produce available at your Farmer’s Market. This recipe works with: Bell Peppers, cucumbers (non-waxed), zucchini, spring onions, carrots, green beans, radishes (but if you use red radishes, the color bleeds into the pickling liquid and they are . . . interesting looking – I use Daikon)…..
Mrs. Vino finds most recipes for quick-pickles available on the internet to be tooooooooooo sweeeeeeeeeet. I prefer a really tangy, sour pickle. This one works just perfectly for me.
Makes 2 pint (8 ounce) jars of quick pickles
2 cups of thinly sliced veggies
1/4 cup cider vinegar
3/4 cup water
2 teaspoons salt
1 tablespoon sugar
4 garlic cloves, minced
1/2 t. mustard seed
1/4 t. Red pepper flake
Place sliced veggies into clean jars. In a small saucepan, heat the vinegar, water, salt and sugar over medium low heat until the salt and sugar dissolve. Add the garlic, mustard seed and red pepper flake to the saucepan. Pour the hot liquid over the veggies. Add lids and put in fridge. Let sit at least 2 hours before serving. Will last a week in the fridge (theoretically – they last about 2 days in the Vino household).
If you don’t have mustard seed, dill seed or fennel seed also work well.