Quick pickles: Tangy, crunchy (and, yes, husband approved). No need for fancy equipment, no need to process in a hot water bath. Refrigerate immediately, and enjoy for the next month.
For this pickle recipe (which is actually a pickled veggie slaw recipe), I used snap peas, bell peppers, and julienned carrots, but you can really use any firm, crunchy vegetable. (Think daikon, radishes, or jicama would work well.) This slaw is fantastic when added to sandwiches, tacos, anything really—and make a lovely housewarming gift, FYI.
Lazy person / pro tip: When you empty the jar, slice up some more veggies and simply refill. You can safely re-use the vinegar mixture for up to a month. You can also skip the mustard seeds if you don’t have any. No one will know.
PICKLED VEGGIE SLAW RECIPE (“QUICK PICKLES”)
(Serves… a lot)
- 1.5 cup distilled white vinegar
- 6 Tbsp sugar
- 3 Tbsp kosher salt
- 3 Tbsp yellow mustard seeds (optional)
- 1.5 cup ice water
- 4-5 cups thinly sliced firm vegetables (examples below)
- 1 red bell pepper
- 1 orange bell pepper
- 1 yellow bell pepper
- 1 cup matchstick carrots
- 1 cup snap peas
1. Heat vinegar, sugar, salt and mustard seeds to a simmer in a small, non-reactive pot over moderate heat, stirring only until sugar and salt dissolve.
2. Stir in ice water, which should bring the mixture’s temperature down significantly. Let cool to lukewarm.
3. While the water is cooling, get to chopping! Thinly slice/chop all your veggies and layer into jars.
4. Pour vinegar mixture over vegetables and refrigerate until needed.
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