Quick Refrigerator Pickles

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-Combine the following in a small saucepan.

½ cup white vinegar

2 teaspoons sugar or honey

1 tsp mustard seed

1 clove cracked garlic

1 tsp sea salt

-Heat pan over medium high heat until it begins to simmer and sugar dissolves.

-Cut 1 pound of pickling cucumbers into ½ inch thick slices.

-Toss the following together in a heatproof bowl:

1 tsp dried dill or 2 TBS fresh dill leaves

1 bay leaf

The sliced cucumbers

-Pour the simmering liquid over the cucumbers and stir to evenly coat.

-Allow to cool to room temperature or chill before serving.

 

Pickled Watermelon Radish

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-Slice 2 watermelon radishes, you can do thin slices or julienned sticks.

-Peel and thinly slice 4-5 cloves of garlic.

-Place the radish slices and garlic in a large bowl or pack them into a jar.

-In another bowl, stir together ½ cup seasoned rice vinegar, 2 TBS sugar and 1½ tsp salt until the sugar and salt are dissolved.

-Pour the pickling mixture over the sliced radish and onion until they're fully covered.

-Cover and refrigerate at least 8 hours or overnight before serving.

 

Pickled Shunkyo Radishes

in ,

-Cut up 1 bunch Shunkyo radishes, you can do thin slices or julienned sticks.

-Peel and slice 4-5 cloves of green garlic.

-Place the radish slices and garlic in a large bowl or pack them into a jar.

-In another bowl, stir together ½ cup seasoned rice vinegar, 2 TBS sugar and 1½ tsp salt until the sugar and salt are dissolved.

-Pour the pickling mixture over the sliced radishes until they're fully covered.

-Cover and refrigerate at least 8 hours or overnight before serving.

Pickled Shishito Peppers

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-Cut .75 pounds of Shishito peppers into rings (you can leave the seeds in).

-Put the sliced peppers into 2-3 clean pint sized jars.

-In a large saucepan over high heat, bring the following to a boil:

2 cups white vinegar

2 cups water

6 garlic cloves

¼ cup black peppercorns

¼ cup sea salt

¼ cup sugar

2 TBS coriander seed

-Lower the heat to medium high, and let the brine boil for 5 minutes.

-Pour the hot brine over the peppers, put the lid on the jars and let cool to room temperature.

-Once the peppers have cooled place them in the refrigerator.

-Let the peppers sit for a week to let the flavors meld before eating.