Fresh-Pack Pickles

By ClaudiaJan

Ingredients

• Ingredients:
• 1 ½ c. vegetables or fruit, cut into small slices or chunks
• 1 c. vinegar
• ½ c. sugar
• 1 ½ tsp. kosher salt
• Herbs (about 2 Tbsp. chopped, or a few sprigs) and spices (about 1 tsp.)

Details

Adapted from readymade.com

Preparation

Step 1

Tools:
1 clean pint jar with lid
Small saucepan
Sharp knife
Cutting board

1. Place your chosen fruit, vegetables, herbs, and spices in the jar.
2. Cover and shake gently to mix. Uncover.
3. In a small saucepan, bring vinegar, sugar, and salt to a boil. Boil one minute, then pour over the raw ingredients. Cover loosely with the lid; allow to cool.
4. Cover tightly and refrigerate for up to a week.

Time to Brine: Try these combination's with either quick-pickling method.

1. Persian cucumber slices (blanched for 1 minute), vinegar, and garlic scapes

2. Golden beets (in small chunks blanched for 3 minutes), rice vinegar, pink peppercorns, and flowering chives

3. Fennel (thinly sliced and blanched for 2 minutes), blood orange segments, vinegar, garlic, and fennel seed

4. Jalapeno slices (blanched for 1 minute), distilled vinegar, and garlic

5. Strawberries, white balsamic vinegar, half the sugar, lemon basil, and peppercorns

6. Heirloom tomatoes, distilled vinegar, curry powder, and black raisins

7. Purple cipollini onions, red wine vinegar and black mustard seed

8. Apricots, distilled vinegar, cinnamon, cardamom, and bay leaves

9. Purple and French breakfast radishes, rice vinegar and pickling spice (We like the version from McCormick.)