In a Pickle!

I love a good pickle! And so does my family. That’s a good thing because I make a lot of them. Actually, to be more correct I make them often, not “a lot of them”. This is because I have embraced the “Quick Pickle”,  sometimes also referred to as refrigerator pickles.

The beauty of the quick pickle is obviously that its quick to prepare but also there is a lot less work ( i.e. no jars to sterilize or heat process), and you can make as small a batch as you need, instead of 8 jars to store in your pantry. It’s a great way to add some zing to your meal, and add some fresh produce, or try a different flavour combination.

The pickled onions below are a favouite of mine for tacos and burgers, they are also great on a sub sandwich. I first made them while trying to create a copycat version of an amazing Fish Taco I had in a restuarant. Now I make them all the time. The pickled radish is also great for tacos and sandwiches. Don’t be alarmed if they are a little smelly, radish does that. But they taste better than they smell, I promise. They do seem to lose some heat once pickled though, so if you like spice concider adding a green chilli or a pinch of chilli flakes to the jar.  The pickled cabbage, or “Purple Pickles” as my kids refer to them make a great side on their own or go great with kabobs and falafels.IMG_4634IMG_4638IMG_4632

Prepare your brine in a seperate container and then pour over the packed jar. Depending on your jar packing expertise you may need more or less of the brine, so preparing ahead will make sure your ingredient ratios are all in order. And remember… because these pickles are not cooked, processed or sterilized keep them in the refrigerator!

Pickled Radish Rounds

Recipe takes about 10 minutes to prepare. Store in the refrigerator for up to 1 week.

Ingredients:

1 bunch Radishes
1 tbsp. Salt
1/4 cup. White Vinegar
1 ½ cup Water
½ tsp. Pickling spice
1 clove Garlic
1 Bay Leaf

Directions:

  • In a pot or kettle bring the water to a boil.
  • Peel and thinly slice the radish by hand or on a mandolin.
  • To a pint size Mason jar or similarly sized glass jar add the garlic, bay leaf and pickling spice.
  • Pack the radish tightly into the jar.
  • In a separate container, combine the hot water, vinegar, and salt to create a brine.
  • Pour the brine over the radishes.
  • Cover and let cool, then store in the refrigerator.

 

Pickled Purple Cabbage

Recipe takes about 10 minutes to prepare. Store in the refrigerator consume in 1 to 2 days.

Ingredients:

¼ head Purple Cabbage
1/2 tsp Salt
1 tsp Sugar
3 tbsps Apple Cider Vinegar

Directions:

  • Finely slice or grate the cabbage.
  • Sprinkle the cabbage with the sugar and salt, and top with vinegar.
  • Toss, or massage the cabbage until the sugar and salt are dissolved and the brine is evenly mixed.
  • Store in the refrigerator until needed.

 

Pickled Red Onion

Recipe takes about 10 minutes to prepare. Store in the refrigerator for up to 2 weeks.

Ingredients:

1 to 2 Red Onion
1 ½ tsp. Salt
1 Tbsp. Sugar
½ cup. Apple Cider Vinegar
1 cup Water

Directions:

  • In a pot or kettle bring the water to a boil.
  • Peel and thinly slice the onion into rings or strips.
  • Pack the onion tightly into a mason jar.
  • In a separate container, combine the hot water, vinegar, salt and sugar to create a brine.
  • Pour the brine over the onions.
  • Cover and let cool, then store in the refrigerator.
Advertisements

One Comment Add yours

  1. Megala says:

    Mouth watering pickle !

    Like

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s