Quick Pickled Vegetables
When I have vegetables that are almost ready to go bad a quick pickle helps to extend their life. They are a great healthy snack and there are endless combinations of vinegar and spices that you can use. They also make great appetizers, sides and toppings for many dishes like salads, Boa Buns, Korean BBQ and Ramen. Below are two easy ones to try but experiment with what you have in your pantry!
Red Wine and Cherry Quick Pickle
1 cup red wine vinegar
1 cup water
1/4 cup juice from maraschino cherry
1 maraschino cherry
1 teaspoon salt
1 teaspoon black pepper
2 cups of vegetables like radishes, Fresno chilies, shallots or red onions, sliced thin
Combine all ingredients except for vegetables and bring to a boil until salt is dissolved. Pour over vegetables and let cool, serve immediately or store in an air-tight contain in the refrigerator for several weeks.
Cider Pickle
1 cup apple cider vinegar
1 cup water
1 teaspoon salt
1 teaspoon black pepper
1 tablespoon of mustard seed
1 tablespoon of dill
1 tablespoon of coriander seed
2 cups of vegetables like carrots, cucumbers or broccoli, sliced thin
Combine all ingredients except for vegetables and bring to a boil until salt is dissolved. Pour over vegetables and let cool, serve immediately or store in an air-tight contain in the refrigerator for several weeks.
