thepioneerwoman
Quick Pickling 101
While you can technically pickle any time of year, something about quick pickling always feels very summery to me.
👥 4 Servings⏱️ Prep & Cook: 10 min⏳ Prep: 5 min🔥 Cook: 5 min👤 Joanne Ozug📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●saucepan
📝 Preparation Steps
1
Combine vinegar, water, and salt in a saucepan, and bring to a boil over high heat. Cook for a few minutes, just enough to dissolve the salt.
2
In the meantime, place cucumbers, garlic, and chives in a clean glass jar or container.
Garlic1 cloveChives, Cut Into 1-inch Pieces20
3
When the brine is ready, pour it over the vegetables, making sure to completely cover the ingredients. Seal with a lid, let the jar cool to room temperature, then place in the refrigerator for at least one day before enjoying.
4
The fridge pickles will keep for at least one month.
5
Note: I recommend white or red wine vinegar, apple cider vinegar, or rice vinegar. Use a quality vinegar, not the giant plastic jugs of distilled white vinegar.
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