Quick pickles are an easy way to make sure you have something sweet and crunchy on hand to eat. We’re going to make an oriental style pickle that will go well with (or on) a sandwich or as a condiment for an Asian meal. The quick method spares you the labor of making an entire batch of pickles.
- 1 part water
- 1 part rice vinegar
- 1 part sugar
- 3/4 teaspoon kosher or sea salt per cup of brine
I like to make enough pickles to fill a half pint canning jar. That’s enough for several meals. You can cut them julienne style or in coins/slices, whichever you prefer. For the pickles themselves, use carrot, celery, cucumber and daikon radish if you can find it. Ordinary table salt can be used, but the brine may turn cloudy if you don’t eat the pickles within a few days.
Ingredients to fill a half pint canning jar:
- 1/4 cup water
- 1/4 cup rice vinegar
- 1/4 cup sugar
- 1/2 teaspoon sea salt
- one medium carrot, a stalk of celery and half a cucumber cut in julienne slices about 3″ long
- Mix the water, rice vinegar, sugar and sea salt in a small bowl and whisk well until the sugar is mostly dissolved. (I use a second jar and shake it up).
- Pack the half pint jar with the julienned vegetable sticks.
- Pour the brine over top, decanting away from any undissolved sugar. You probably won’t use all the brine, but if you find you’re short on brine you can add water to make up the difference.
- Seal the jar and place in the fridge. The pickles are ready after a couple hours.
The cucumbers are reminiscent of bread and butter pickles, the celery is much better than you might think and the carrots are absolutely delicious. They’ll keep in the fridge for a couple weeks.