August Recipe: Rebecca’s Quick Pickles
Recipe contributed by Rebecca Baughman-Kerns, Planted Society’s Program Manager💚
Ingredients
2 Cups Vinegar (white or apple cider)
1 Cup Water
2 T Kosher or Pickling Salt
2-4T Sugar, depending on how sweet you want your pickles
Flavoring agents -- smashed garlic cloves, peppercorns, dill (fresh or dried), cumin, turmeric, star anise, cloves, etc.
Whatever hard flesh vegetables you want to pickle
Instructions
Bring first four ingredients to a boil in a heavy-bottomed saucepan. Maintain temperature for two minutes to ensure everything is melted and incorporated..
Prepare your pickling ingredients. Cucumbers can be cut into spears, sliced, cut into spirals. Radishes can be quartered or sliced. Cauliflower is amazing broken into florets. Carrots can be cut into carrot sticks. Zucchini makes amazing sandwich pickles when sliced, or snackers when quartered.
Place your flavoring agents in the bottom of a very clean jar, stuff your vegetables in above them and cover in the brine. Seal with a clean lid and place in the refrigerator for 24 hours. Enjoy!
Rebecca says: Quick Pickles last two to three weeks in the refrigerator.
