Hello from London! I’m here visiting my son and daughter-in-law, gadding about instead of sending something to your inbox. Don’t worry; I’ve been busy collecting so many ideas for you. You will be blessed with them in due course because this place is a HOTBED OF FOOD, GLORIOUS FOOD. Sorry for shouting, but seriously. It’s so, so far beyond hot sausage and mustard. I will have more to say, you can be sure, but let’s start with pickles.
The other night we made pickled onions for a beet, orange, mint, and feta salad and used the leftovers on a pizza with kale and sausage. It then occurred to me that the pickle effect (sour/sweet/crunch) is essential in so many dishes that you should keep them in your fridge at all times. They’re the little tidbits that elevate those not-quite-boring-but-they-need-something meals that go on the table every day. Sure, you can load up your fridge with store-bought condiments, but these are pickles made with LOVE and who doesn’t want more of that?
Quick pickles are part of my DNA. My grandmother always had a jar of sliced cucumbers in her refrigerator and pulled them out to add to a liverwurst sandwich (!) or a platter of miscellaneous treasures from her fridge. Like grandmother, daughter, and now granddaughter (me), quick pickles are always on hand to pull out for a snack, hors d’oeuvres, and pickled onions for tacos.
My grandmother and mom just put sugar, vinegar, and a little water in a jar and shook it until the sugar dissolved. Then they added sliced cucumbers and onions, and voila! It’s that easy. Who knew? Now that it’s summer, I highly recommend you start your pickle project ASAP.
The Quick Pickle Brine
Quick pickles are designed to be stored in the refrigerator for shorter periods of time than canned pickles, i.e., pickles that have been sealed in jars with a water bath and are shelf stable. The brine is usually half sugar and half vinegar, but you can adjust the ratio of sugar to vinegar and add your own spin with a choice of vinegars like apple cider, white wine, or rice vinegar. I like to add a tiny bit with pickling spices and herbs.
Balsamic and aged vinegars are not great choices for these pickles; they’re dark in color, which is not appealing for a quick pickle, and their strong flavor may overpower the vegetables.
TIP: To dissolve the sugar and hasten the process, heat the vinegar, sugar, and other additions together on top of the stove or in the microwave and stir until the sugar dissolves. Let cool briefly and pour over cucumbers, beets, or radishes. For pickled onions, I like to heat the onions in the brine for about one minute. This allows the sulfur compounds, which make onions harsh and overpowering, to dissipate into the water. You’ll end up with onions that are slightly mellower than they would be if you skip this step, but they’ll still retain their crunch.
Though Grandmother’s pickles were the essence of simplicity, a little embellishment doesn’t hurt. Whole pickling spices and fresh herbs such as dill, fennel fronds, rosemary, or thyme also contribute flavor.
Here is a blueprint recipe for refrigerator pickles. Make as many jars as you like—the math won’t kill you if you made it through third grade. Start with pickled onions and move on from there.
Pickled Red Onions with Variations
Makes 1-pint pickles
Prep time: 15 minutes, plus refrigeration time
INGREDIENTS
For the brine:
3/4 cup distilled white vinegar
1/2 cup water
6 tablespoons granulated sugar (or to taste)
1 teaspoon Kosher salt
For the onions:
1 large red onion, halved and thinly sliced
METHOD
1. In a microwave safe bowl or quart measuring cup, combine the vinegar, water, sugar, and salt. Microwave on high for 2 to 3 minutes, or until the sugar dissolves. This is the basic brine for all the recipes.
2. Stir the sliced onions into the brine and return to the microwave to cook for 1 minute. Let stand for about 15 minutes, or until cool. Transfer the onions and brine into a pint jar and store in the refrigerator, covered with a lid, for up to 2 weeks.
Pickled Beets
2-3 beets cooked until tender (roasted, steamed, or purchased already cooked)
Pickle brine (see above)
1. Peel and slice the beets. Layer them in a pint jar, and sprinkle with all or any of the optional spices.
2. Make the brine and pour it over the beets in the jar. Cover with a lid. Store in the refrigerator for up to 2 weeks.
Pickled Radishes or Cucumbers (make separate jars for each)
2 bunches radishes, thinly sliced OR 2 to 3 Persian cucumbers, sliced
Pickle brine (see above)
1. Layer the radishes or cucumbers in a pint jar and sprinkle with all or any of the optional spices.
2. Pour the brine over the radishes or cucumbers. Cover with a lid and store in the refrigerator for up to 2 weeks.
Optional herbs and spices for the pickles
Herb sprigs such as thyme, rosemary, dill, or savory
Black peppercorns
Whole cloves
Whole allspice berries
Wide strips lemon zest made with a vegetable peeler
I’ll be back soon with more ideas for you to make your summer eating as delicious as ever. It doesn’t have to be hard, but it does have to be good! Let me know if you have any special requests. I’m here to help.
Until next time…
XXOO
Sally
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In the Armenian culture they pickle many things, and call them tourshi. LOVE them❤️💜💛🧡. Enjoy your travels.