Making tasty, gorgeous pickles year round is an easy way to add flavor and texture to a meal or cheese board. Invest just a few minutes and you have a jar of crunchy brilliance to turn to again and again in your fridge.
Ingredients:
1 cup thinly sliced vegetable of choice (cucumber, cabbage, onion, beans, cauliflower, roasted, boiled or grated beets etc), or a mixture
1 t salt
1 t sugar (optional)
1 cup just-boiled water
1 cup vinegar (white, cider, infused, mixture)
optional: dill fronds, mustard seed, garlic, pepperoncini
Place sliced onion or veggies into a jar.
Put salt and sugar, if using, into a pyrex measuring jug and add just-boiled water. Mix until the salt is dissolved.
Add 1 cup of vinegar and mix.
Pour over the sliced veggies into the jar; making sure everything is submerged.
Leave to cool, then store in the fridge.
Onions and cabbage are ready to eat within an hour. Cauliflower, beans, carrots & peppers may take a little longer to pickle or you can blanch them first. Use beet pickle juice to make pretty pink hardboiled eggs. Pickles can get as complicated as you like, but even the simplest and most basic vinegar bath will create something that can turn a meal from mundane to mouthwatering.
