For pickle lovers everywhere! Pickling cucumbers and other veggies is easy, quick and home made!
Bring the hostages home. Now.
Refrigerator Quick Pickled Vegetables
I never thought I could pickle vegetables. I have never canned, thought it complicated, perhaps dangerous and anyway, I don’t have the equipment. I thought store bought was the only solution. Then I stated reading about quick pickling! Easy, no equipment needed, except for the jars. I always buy Ball jars, having lived in Muncie, Indiana, for many years, where the Ball jars were originally made. While cucumbers are the first thought in pickles, in fact, many vegetables can be pickled and different spices and herbs used. I used cucumbers, carrots, radishes and red onions. Asparagus and Green Beans are next on my list! Such an easy way to add to summer recipes—pickles go with almost anything. The first place I used to go to in my dad’s Deli was the pickle barrel. And now I can make quick pickled veggies right in my kitchen! A pickle heaven.
Foodie Lit
The Water Spider presents layers of secrets as Carter Hudson journeys into her past and her psyche to find healing in the present. The symbols of secrecy, veil-hidden scars, locked sections of a house, different names and aliases all allude to a labyrinth even in the minds of the main characters. Kimi and Kochina Ahoka, identical twins, have often changed placed to fool friends and teachers. Which one is Carter Hudson? Their mother, Kaya, is the only one who can tell them apart.
Part psychological mystery, partly a story of inner spiritual healing, this novel has twists and turns that keep the reader guessing until the end. The twins grew up on a Cherokee reservation in North Carolina. Author Jerri Schlenker artfully weaves Hopi and Cherokee Nation traditions and spiritual beliefs into the novel.
Quick Refrigerator Pickled Vegetables
Yield: 1 filled Bell jar
Pickling Liquid
1/2 cup apple cider vinegar
1/2 cup water
1 tablespoon sugar
2 teaspoons kosher salt
Veggies and Seasonings
1 English cucumber, cut into 1/2” x 5” (approximately)
1 carrot, cut in-half and then matchstick cut
1 large or 2 smaller radish(es), sliced
½ red onion, sliced thinly
2-3 clove garlic, minced
1 tablespoon green onion, chopped
3-4 sprigs fresh dill
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Wash and dry a medium-large Ball jar.
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Prep vegetables according to instructions in ingredients.
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In a small pot, bring vinegar and water to a boil.
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Add sugar and salt. Stir until dissolved. Add green onion, garlic, sea salt and dill. Remove from heat. Allow liquid to cool 5 minutes.
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Add the veggies in your Ball jar, placing cucumber slices vertically. You may add a bit of garlic, onion and dill on the bottom before putting the other vegetables in. Carefully pour hot vinegar mixture over the veggies. It's a little safer if you use a funnel. Make sure the pickling liquid covers the vegetables.
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Cool to room temperature and place lids on jar and tighten.
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Put in refrigerator and let sit overnight. Lasts in the refrigerator 2 weeks.
Note: Multiply pickling liquid to make other quick pickled vegetables. Pickling liquid ratios: 1-1 vinegar to water; 1/4 sugar; 1/16 salt
#quickpickledvegetables #vegan
Expandthetable suggestions
Other veggies: Use the vinegar mixture for other veggies: cucumbers, green beans, blanched, turnips, asparagus, onions, zucchini and yellow squash. They can be a mixture or solo!
Make it spicy: Add sliced jalapeños for a bit of heat!
White vinegar: Use white vinegar for a slightly sweeter taste.
