Recipe Of The Week: Quick Pickles
- 1 cup water
- 1/3 cup vinegar (apple cider, white, and white wine are all good)
- sliced jalepenos or garlic, optional
- 1 to 2 teaspoons salt
- sliced cucumbers (measure out the serving size you need for lunch or dinner and jar them for later- perfect on the side of your PHD Soup or tossed over a salad!)
- sliced onion or green onion (about 1/2 cup)
- additional vegetables as you like (bell pepper, celery, etc.)
- In a small bowl add the water, vinegar, spices, and salt. Stir to combine and until the salt has dissolved. Add the cucumber and onion. Taste and adjust the ingredients to your liking.
- All the cucumbers should be covered in the brine, if you have lots of cucumber or are making a multiple batches, make more brine.
- Let them rest in the fridge until you are ready to eat. The flavors develop over time, so an overnight soak is great but mine are normally gone by dinner 😉
- White vinegar is the traditional vinegar for this recipe and a great place to start. If you know that you like apple cider or white wine vinegar they are also good.
- These are delicious on barbecue jack-fruit, as a side for everything summer, and to eat for a snack. You can’t go wrong with this simple dish all year long.
- Want to add a little spicy? Toss in the jalapeno or some tabasco. (delicious!).
- I love using a mason jars and reusable lids to keep these stocked for an on-the-go meal or snack!