Simple How-To: Quick Pickled Vegetables or "The Quickle"
Making your own pickled vegetables might sound like a daunting multi-day process, but it's actually quite easy. Pickling is a method of preserving food that just so happens to be oh-so-delicious. While there are indeed more complex ways to pickle such as fermenting, a quick pickle or 'quickle' is very straightforward. A simple combination of acid in the form of vinegar, salt, sugar, and good ol' water are all it takes to make a tasty brine: the flavorful liquid pickles are suspended in.
The acid, salt, and sugar are such strong preservatives that your pickles will last indefinitely in the fridge. They'll taste best the next day and slowly lose their crisp texture over time. All you need to get started are enough vegetables to fill a jar and a brine to pour over, but add-ins like herbs, aromatics, and whole spices can add a nice touch. Dill and mustard seeds are great with the classic pickle. Or try more exotic spices like star anise or cloves. If you toast whole spices in a hot dry pan for a couple minutes you can bring out more of their flavor.
Pickled Red Onions
1 cup apple cider vinegar
1 cup water
1 cup sugar
2 teaspoons kosher salt
1 large red onion, sliced thinly pole-to-pole
1 jalapeno, thinly sliced
1 teaspoon whole black peppercorns, toasted
1 teaspoon whole coriander seeds, toasted
Pour vinegar, water, sugar, and salt into a small pot and bring to a boil.
Put enough onion in a jar to fill it most of the way and add the jalapeno, peppercorns, and coriander seeds, then top it off with more onion until it's full. You want a jar that you can tightly pack and fill to the top.
Pour the hot brine over the vegetables until they are completely covered. Use small glass or some paper towels to ensure everything is fully submerged.
Let stand at room temperature for 30 minutes then seal and refrigerate.