So, I don’t know how many of you like pickles, but I LOVE them! I used to only eat dill pickles, but as I got older, I started to branch out and now…well, let’s just say I like pickles…a lot.
I remember when I was young that my great-grandmother would pickle things and her house would smell AWFUL for days and that it took forever… I had kind of written off making my own pickles because of that vivid sensory memory.
Watching various cooking shows (like Iron Chef (the original Japanese version), Iron Chef America, and Chopped) I would notice that the chefs would pickle vegetables. I thought, “how are they doing that in such a short time period?” That’s when I started to think about a “quick” pickle.
All you need is vinegar (I usually use white wine vinegar) and sugar. For the purposes I use my pickles, I don’t usually add anything else to my pickle brine because I’m using the pickles for a textural contrast on a dish, but the sky is the limit if you decide you want to add something else. I have made the quick pickles a couple times, but my most favorite dish was an Asian-inspired beef taco and quick pickled radishes and cucumbers. I thinly sliced the cucumbers and radishes. I mixed 2 tablespoons of vinegar with 1 tablespoon of sugar and then tossed the cucumbers and radishes. I set it aside to marinate until the rest of the meal was ready. I then assembled the tacos and they were DELICIOUS!