7.21.2013

Quick Pickled Vegetables

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I enjoy opening my fridge and having a jar of pickles starring back at me. It makes me smile. Sometimes I'll have just one green bean before I start cooking dinner, other times I'll fill a plate with cucumbers and have a pickle appetizer. Because a good, crisp pickle will cheer you up. 

I have officially stopped using recipes when I pickle. Instead, I look through my spices and herbs and add whatever sounds good. So far, it hasn't failed. I tend to keep to a super simple and quick cold brine, where I don't boil anything. However, I was reading one of my food magazines and saw a hot brine method, so here I gave it a try. 

In this version, I added the following - anise, juniper berries, fennel seeds, coriander, whole black pepper, red pepper flakes, salt, vinegar, water and garlic and brought everything to a boil. Then I filled my jars with my various vegetables and dill, and the hot liquid brine. Pop your jars in the fridge overnight and enjoy. 

The hot brine made for even quicker, quick pickles, but otherwise I didn't see much of a difference in taste. Ultimately, it doesn't matter which method you decide to use, as long as you pickle, all is good in life. 

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