Quick pickled vegetables take virtually no effort and keep for weeks in the fridge.
I’m not sure why it’s taken me quite this long to get around to telling you about these, but I seem to have caught the pickling bug.
I find myself eyeing the produce, pondering what might take well to pickling. I started with radishes, then carrots got their turn, lately it’s asparagus that’s caught my eye.
Crunchy, vinegary and entirely mouth-puckering, I’ve been munching on quick pickled vegetables for weeks now and have yet to tire of them.
While “real” pickling (the kind that requires processing) can be a bit of a time consuming endeavor, a quick pickle takes virtually no effort and produces tangy, crisp vegetables that keep for weeks in the fridge.
Having a couple jars on hand means you’ll always have something to serve as an appetizer or with a cocktail before dinner. (Although I have to admit most of mine have been eaten straight from the jar standing in front of the refrigerator.) They also make a nice addition to a crudité platter accompanied by a handful of marinated olives or a few slices of cheese.
First a quick blanch ensures that the vegetables absorb the pickling liquid and allows the pickles to develop more flavor as they rest and marinate.
After that, a mixture of hot vinegar and spices is poured over, submerging the vegetables in a hot bath that will be their home for the next few weeks while they are safely tucked away in the fridge doing their thing.
While they are ready to eat after a 24 hour rest in the fridge, patience is a virtue when it comes to pickling and a week’s rest will reward you in kind.
Have you ever pickled vegetables?