Quick Pickle
I've been loving watching the Youtube series It's Alive with Brad. It both makes me sad about my failed attempts to brew my own kombucha (RIP SCOBY), and inspires me to eat more fermented and pickled foodstuffs. In one video Brad makes half-sour pickles in the fridge which he eats 10 days later.
You can make an overnight pickle using both vinegar and salt, and if you slice the cukes thinly, they will really absorb the flavor. This isn't really a true pickling process, so the product won't last more than a few days in the fridge. But the bright side is that it is ready in a matter of hours, and you don't have to boil/disinfect your jars like during regular canning.
Quick Pickle
12 oz water
1/3 C white vinegar
1 English cucumber (sliced thinly)
2 cloves garlic (smashed, then minced)
2 tsp Kosher sea salt
2 tsp whole black peppercorns
pinch chili flakes
handful fresh dill
1. In a large jar (or two smaller glass jars) add warm water and salt. Put on lid and shake gently to combine.
2. Add all other ingredients. Put on lid and gently shake back and forth. Refrigerate overnight or at least 8 hours.
You can make an overnight pickle using both vinegar and salt, and if you slice the cukes thinly, they will really absorb the flavor. This isn't really a true pickling process, so the product won't last more than a few days in the fridge. But the bright side is that it is ready in a matter of hours, and you don't have to boil/disinfect your jars like during regular canning.
Quick Pickle
12 oz water
1/3 C white vinegar
1 English cucumber (sliced thinly)
2 cloves garlic (smashed, then minced)
2 tsp Kosher sea salt
2 tsp whole black peppercorns
pinch chili flakes
handful fresh dill
1. In a large jar (or two smaller glass jars) add warm water and salt. Put on lid and shake gently to combine.
2. Add all other ingredients. Put on lid and gently shake back and forth. Refrigerate overnight or at least 8 hours.
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