#quickles

[gogogadgetgolem]

So. I love pickles. Pickled anything and I’m there. Carrots, cucumbers, onions, green beans, beets, eggs, Mr. Disgruntled jokingly says I run on vinegar. And they’re expensive. Especially since my faves come from a local farmstand and they close for the season from December to April. (It was a hard winter when I didn’t buy extra last year lol) Despite this, I’ve never made pickles myself. Even quick fridge pickling!

I was away on vacation all last week. While gone I had had a thought to make a burger called “I Like Pickles”. It would have dill pickle chips, pickled red onions, and a pickled garlic aioli. I told my husband about it and said “sounds tasty! You can literally make that” and I was like holy shit I COULD make that. And that set off a pickling hyperfixation.

We got home yesterday, I have 3 more days off before I go back to work. Red onions, cucumbers and garlic are now quick pickling in my fridge.

Hopefully these are good and I can save some money, and unlock a new hobby!

[rozdb]

Beautiful day, great location #manitoupark #naramatafarmersmarket @naramataslow - got my @dixiewithfoodandwine #quickles https://www.instagram.com/p/CPoz_9sNX6I/?utm_medium=tumblr

[dbflavour]

Dill pickles just wait to be eaten courteously of #Epicure #quickles. And fresh #dil! Epicure makes every so #easy to make #goodfood #realfast the good #oldfashioned way! #homecooking at it's best! https://www.instagram.com/p/CDcc_T6p2Zj/?igshid=19nbbgu6mupa

[trowelandfork]

Quick pickled green tomatoes from our garden. #quickles #homegarden #urbanbathing #greentomatoes

[bellcampbook-blog-blog]

Quickles = Quick "Pickles"

I will never pay for pickles to consume at home again. Why? Because of the recipe below, adapted from Rachael Ray. It's really easy, all you have to do is heat up some liquid, pour it over some cucumbers and let it cool. Voila - crisp pickles! You should eat these within a week because they're not technically "pickles" - sterilized through anaerobic fermentation like traditional canned pickles you find in a jar in the grocery store. But, they're so good, they're usually gone within a day. 

Ingredients

The juice aka brine: 

1/2 cup white vinegar (the industrial kind that comes in a jug) 2 rounded teaspoons white sugar 1 teaspoon mustard seed (or coarse grain mustard, or even a squeeze of mustard from a tube)  1 teaspoon salt 1 clove cracked garlic

NOTE: depending on the storage container you're using, you may need more liquid. You want the liquid to completely cover the pickles. In that case, just double or triple the amounts above and you'll be fine. 

The stuff you pour the juice over: 

1 teaspoon dried dill or 2 tablespoons fresh dill leaves, chopped or snipped 1-2 bay leaves 4 kirby cucumbers, cut however you want (I prefer them quartered)  

Directions from RR: 

Heat small saucepan over medium high heat. Add vinegar, sugar, mustard seed, salt, and garlic to the pan and cook until it begins to simmer and sugar dissolves. Toss the dill, bay leaf, and sliced cucumbers together in a heat-proof bowl. Pour the simmering liquid over the cucumbers and stir to evenly coat. Allow to cool to room temperature or chill before serving.