An awesome little skill to have under your cooking belt is quick pickling. It’s especially useful for making fresh produce last longer PLUS it really gives life to your meals! Let’s not forget that a balanced palate includes some sour and salty tastes!
To Make the Lemon Ginger Brine:
Makes enough for three jars
Time: 10 minutes + 12 hours to pickle
1 cup Lemon Ginger Apple Cider Vinegar
1 cup apple cider vinegar*
1 1/2 cups water
2 tsp sea salt
Method:
Add all ingredients to a medium saucepan and slowly heat over the stove until the salt has dissolved. Remove from heat.
Notes:
*You can substitute apple cider vinegar for white (or any variety) of vinegar.
Peppercorn Asparagus
20 asparagus florets, cut to fit your jar
2 tbsp whole peppercorns
1 cup lemon ginger brine
Method:
Prepare vegetables and herbs and place them into a small jar with a tight-fitting lid (a mason jar or a weck jar works well). Pour hot brine over top to cover, then seal with a lid. Refrigerate for at least 12 hours, and voila, deliciously pickled veggies!
Onion & Ginger
1/2 a small red onion, diced
3 inches fresh ginger, chopped
1 cup lemon ginger brine
Method:
Prepare vegetables and spices and place them into a small jar with a tight-fitting lid (a mason jar or a weck jar works well). Pour hot brine over top to cover, then seal with a lid. Refrigerate for at least 12 hours, and voila, deliciously pickled veggies!
Cilantro Radish
2 small watermelon radishes, diced using a mandoline
1 green onion, diced
Palm full of fresh cilantro leaves
1 cup lemon ginger brine
Method:
Prepare vegetables and herbs and place them into a small jar with a tight-fitting lid (a mason jar or a weck jar works well). Pour hot brine over top to cover, then seal with a lid. Refrigerate for at least 12 hours, and voila, deliciously pickled veggies!
