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3191 Miles Apart | 16 August 13 • MAV

16 August 13 • MAV

Some might call me a lazy cook. I have a hard time following recipes and I like the easy way out! Nothing wrong with it, I suppose. There are many ways to spend enjoyable time in the kitchen.

One can see, given this laziness fact, however, how “pickling” might freak me out. Heating jars? Oh my gosh. My automatic thought: “is this thing going to take me all day?”

I do LOVE pickles, don’t get me wrong, but I have always needed to find a faster way to get the job done. This Quick Pickle is not a pantry stocking technique, mind you, but it does make for beautiful pickles to be eaten within a week.

I wanted to share two recipes/styles here. I really love them both. You’ll have to let me know your favorite Quick Pickle. (Email me at mav{at}3191milesapart.com). Happy pickling (whether you’re lazy, like me, or not)!

Spiced Vegetable Quick Pickle
adapted from The Art Of Simple Food by Alice Waters

6 cups veggies (sliced into think slices or chunks)
1-1/2 cup white wine vinegar
1-3/4 cup water
2 T sugar
1 bay leaf
4 thyme sprigs
1/4 t red chile flakes
1 t coriander seeds
4 whole cloves
1 garlic clove, peeled & halved
good pinch of kosher salt

Once vegetables are prepped, bring all of the listed ingredients to a boil in a large pot. Once gently boiling, drop your vegetables in, one type at a time, to boil. (Note: I dropped carrots in for just 2 minutes, radishes were about the same and the green beans were only in the boil for 4 minutes. I like my veggies crispy so it does not take long!) Once your veggies are boiled to your liking, scoop them out (repeat the quick boil with everything you want to pickle) and place them in little bowls or jars to cool. Once you are done boiling the veg, remove the brine from the heat and bring to room temperature. When everything has cooled to room temperature, pour the brine in with your veggies and chill. Store for up to one week in air tight jars or containers.

Dill Cucumber Quick Pick
adapted from Gather Journal, Issue No. 1

6 cucumbers (sliced into thick slices)
1/4 cup kosher salt
2 cups water
1 cup cider vinegar
1/4 cup sugar
1 T whole coriander seeds (or 1 t ground coriander)
1/4 t red chili flakes
1 bunch fresh dill

In a large bowl, toss sliced cucumbers in salt until they are well coated. Pour cucumbers into a colander to drain in the sink for one hour. After that hour, rinse cucumbers with cold water and return to a large bowl. While the cucumbers are draining in the sink, bring water, vinegar, sugar and spices to a boil in a medium pot. Reduce heat and simmer for five minutes. Remove from heat and let come to room temperature. Once your cucumbers are ready and your brine is at room temperature, pour the brine over the cucumbers and mix well. Chill and eat them up! Store in an air tight container for up to one week.