Quick Pickled Veggies

 These are a favorite at BCS. We first learned about the magic of pickled veggies from our friends at City Market, first with a simple lactofermentation, salt-brined recipe. This one, to be exact, for sunshine pickles. https://www.citymarket.coop/recipe/sunshine-pickles.

We loved those so much we moved on to slightly more involved pickling - with quick methods like this one here. You make a quick boil of vinegar, salt and sugar, add cold water, pour over your veggies and a little fresh dill in a quart jar and you're done. Pop them in the fridge and start enjoying deliciously pickled goodness on everything in like, an hour. Or wait until the next day if you want them to reach maximum quick pickle before eating. Either way, they'll stay at their 24 hour flavor and color in the fridge for up to a month.

Use single veggies - carrots, green beans and cukes work well - or pile up the colors like we do. In this batch we layered red cabbage, red and orange peppers, carrots, yellow peppers, and green beans, all thinly sliced.




Here's the video! We love these on hot dogs, yes, but also on top of rice, grilled chicken, on a cheese sandwich, on a GRILLED cheese sandwich, alongside quesadilla, in tacos... you get the idea.





Happy Pickling!
xoxo

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