The older I get the more I like, (am obsessed with?) pickled vegetables. This recipe is simple and inspired by the daikon radish pickles served at Korean restaurants.
Organic cane sugar
Vinegar (I used a combination of brown rice vinegar and champagne vinegar because that is what I had 🙂 In the past I have also used rice wine vinegar.)
Vegetables (I used carrots, daikon radishes, and red cabbage)
Glass jars for pickling
This is a fairly loose recipe. The first thing to do is prepare your vegetables. I grated my carrots, thinly sliced my daikon using that thing on the side of the cheese grater, and finely sliced my cabbage. I used the size of the pickling jars as a guideline for how much of each vegetable to cut. Once vegetables are cut, I packed them somewhat loosely in my jars.
The next step is to determine how much pickling liquid you will need. I do this by adding up the volume of the containers that I will be pickling in. This gives you a rough idea of how much liquid you will need. You will probably have some left over because the vegetables take up some of the room in the jars. For the pickling liquid, you will make up half that amount with vinegar and half with sugar. So if you need 16 oz (2 cups) of liquid use 1 cup vinegar and 1 cup sugar. Place your vinegar and sugar is a stock pot. If you are using turmeric add in a small amount at this point. A teaspoon should be enough unless you are making a really large amount of pickling liquid. Turmeric will give your radishes a bright yellow color, so I use it for them but not the other vegetables. Bring the mixture to a boil stirring to dissolve sugar and turmeric if you are using. Remove the mixture from the heat. Let it cool down a little. Pour slowly over your vegetables in their jars. Close jars and refrigerate overnight.
After they have spent the night absorbing the pickling liquid, your pickles are ready to eat! Here are some ideas for how to use them:
- Make a grain bowl with pickled vegetables, tofu, sesame oil, sautéed kale and peanut sauce.
- Serve pickles over an arugula salad with tahini dressing, burger patties and feta cheese.
- Add them to lettuce wraps with lentils, coconut rice and cilantro dressing.
How about you? Have you made your own quick pickles? If so, how did you use them?