Ingredients:
1/2 Cup Vinegar (whatever type you want to use, this time I used white)
1/2 Cup Water
1/2 Teaspoon Agave
3/4 Cup Quick Pick of your choice
Optional: Spices & herbs (dill, garlic, peppercorns, etc)
Instructions:
1) Place vinegar, water and agave in pot, and bring to boil
2) Slice Quick Pick of your choice
3) Once Vinegar, water and agave are at a rapid boil remove pot from heat and either 1) place Quick Pick in pot and cover with lid and let stand or 2) pour over Quick Pick in separate container and close lid tightly and let stand
4) Let Quick Pick stand for at least 15-20 minutes before use, refrigerate after cooled
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| Pickling Cucumbers! |
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| One of my favorite kitchen tools! Japanese Mandoline Used to slice basically anything |
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| Perfect cuke rounds for my quick pick chips! |
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| Placed my cucumbers in a container, waiting for my quick pick liquid |
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| Also making pickled red onions Mandoline is optional in this, can very well be used I did mine by hand Heres How |
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| Cut off root of onion |
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| Remove bottom of onion |
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| Place cut edge down and cut down the middle |
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| Lay flat and cut with the lines on the onion |
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| Make even slices, which ever thickness you want |
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| I placed my onions in a container as well |
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| Once liquid is at a rapid boil remove from heat and pour over Quick Pick of your choice Mine were red onions and cucumbers |
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| Be sure that Quick Pick is completely covered in quick pick solution |
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| Let Quick Pick & Liquid steep covered for at least 15- 20 minutes for Store in refrigerator after it is cool, in quick pick liquid Equipment: Here is a the same Mandoline I used, it is sooooooo worth it and one of my favorite kitchen tools! Tips: 1) If you don't think there is enough "pickle" flavor, try using less water, or more vinegar 2) Adding herbs or spices can make your pickles go from good to great in just a few sprigs 3) If pickles are too "vinegar-E" use a little more agave or try adding spices or herbs Enjoy! |
