If you were to open up my refrigerator right now, you would probably find at least 6 different jars of veggies in various stages of pickling. I adore pickling. Love it with a passion. There is no quicker or easier way to preserve vegetables. When my CSA overloads me with something, I invariably slice it up, blanch if needed, make a quick pickling brine, put the veggies in a jar, pour the brine over them, and store in the fridge. Now, the veggies that I was under the gun to eat in a week or two can now sit for a month or two in my fridge and be eaten at leisure.
But even with all this pickling going on, I still find the need for a quick pickle every now and then for a super fast side dish. Enter Mark Bittman and his Quick Pickled Vegetables from How To Cook Everything: Simple Recipes for Great Food. I used cucumbers for this and they came out delightfully crisp, a little salty, a little sweet. This will be my go-to quick pickle from now on!
Quick Pickled Vegetables
- 1 pound cucumber, zucchini, summer squash, or eggplant
- 1 tablespoon salt
- ½ teaspoon sugar
- 1 tablespoon minced fresh dill, or 1 teaspoon dried dill
- 2 teaspoons any vinegar
Wash the vegetables, peel if you’d like and thinly slice (a mandoline is recommended, but I just used my mad knife skills). Place them in a colander and salt them, toss them and sort of rub the salt in and over all of them.
Let them sit for 15-30 minutes, tossing and squeezing every few minutes. When they stop oozing liquid, rinse them well in cold water and place in a bowl.
Toss them with the sugar, dill and vinegar, and serve immediately, this does not keep well.
This will be my entry for I Heart Cooking Clubs!
And Real Food Wednesdays
And Two For Tuesdays
**** And don’t forget you have till Noon today (EST) to enter my GIVEAWAY!