Wednesday, July 20, 2011

In a pickle? or jars of lovely quickles ...

I don't know why, but it wasn't until AFTER my daughter was born that I started really enjoying pickled foods.   With the weekly bounty of vegetables arriving from the CSA each week, plus my fondness for visiting farmers market in high summer, I've had plenty of fresh produce recently ... sometimes a bit too much.   So I started looking into pickling.   But as a full time working mom, spending 8 precious hours with my hot water canner was a no-go.    But then I started coming across the phrase "refrigerator pickle" and "quickle".   

As I read more recipes, many seemed to have a basic theme:  2 cups vinegar, 2 cups water, 1/4 cup kosher or pickling salt, brought to boil and poured over a jar of prepared veggies and spices (peppercorns, whole allspice, garlic cloves, cloves, hot peppers, etc).     We later discovered that any that don't have a distinct garlic bite needed more sugar, so I added a sugar syrup the next day to the beets and the tupperware container full of mixed veggies that didn't fit in the jars.    

Here's my results: 

Beets, with some freeze dried ginger, allspice, cloves, sugar, peppercorns in jar:

Greens beans, carrots with minced freeze dried garlic, peppercorns, allspice, mustard seeds, little sugar, onion:

cucumber slices with significant garlic, peppercorns, mustard seeds:

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