These
quick pickles were so simple to do that it was ridiculous. And you can start eating them 2 hours after
they have gone into the fridge. That's
my sort of food.
I
did start with a bit of a recipe from the newspaper but typically of me I
didn't have quite all the ingredients available so I tweaked it and it worked
out fine.
I
took ½ a cucumber, halved it lengthways and then deseeded it by scooping the
seeds out with a spoon and then sliced it up across ways. A small carrot was cut up into sticks
(reasonably chunky ones). And ½ a
zucchini was sliced as well. If I had
had radishes I would have put them in as well.
Put
your cut up veges into a bowl and put 4 teaspoons of salt with them and mix it
up and set it aside for half an hour.
While
this is sitting cut a one inchish piece of ginger into matchsticks (peel it
first – they say you should do this with a teaspoon but I use a knife).
I
also cut up a little fresh dill – which is entirely optional.
Once
your veges have been sitting in the salt for 30 minutes then put them into a
sieve so the juices will run out. Don't
rinse them. Then pat them dry with some
kitchen paper – I didn't get too picky about this.
Then
add your ginger and dill and give it a mix.
Now
you need to dissolve 8 tablespoons of caster sugar by heating it slowly with
150mls of white balsamic vinegar (which I used instead of rice wine vinegar).
Pop a dozen or so whole black peppercorns and whole coriander seeds in while it
is heating.
Once
the sugar is dissolved, pop your veges into a clear jar and cover them with the
hot liquid. Let it cool for a little
while then put the lid on and into the fridge it goes.
Yum! Sounds delicious!
ReplyDeleteThat is very quick pickles indeed! Thanks for the great recipe, I like the quick and easy ones :)
ReplyDeleteHi Carole, very appetizing and refreshing pickles. I usually add big onion - slice thinly, carrot, cucumber and chillies.
ReplyDeleteBest regards.
My late mother would cut fresh onions into slices (like yours) on a plate and cover them with vinegar and call them 'Poor mans' pickles.' You can eat them immediately!
ReplyDeleteThese look beautiful!
ReplyDeleteHi, Carole! I've never made anything like this before. I had no idea it could be done so quickly. Looks like a great snack. Thank you for linking this week!
ReplyDelete