Quick Pickles
Monday, 26 March 2018 01:55:30 -0700
Ingredients:
- persian cucumbers, cut into spears >=1 lb
- vinegar (rice wine, apple cider) 1-2 cups
- water 1/4-3/4 cup
- honey or molasses 1/2-1 tbsp
- salt 1 tsp
- cilantro, coarsely chopped 1 tbsp
- peppercorns, whole 1 tsp
- The amount of water depends on the strength of the vinegar. 5% acetic acid vinegars require more dilution than those with 4%. Generally, 1/4 to 1/3 as much water as vinegar is the right ratio.
- Put vinegar, water, honey, salt, herbs in large-enough pan and bring to boiling.
- Take off of heat. Put cucumber pieces in pan, stir. Make sure all of the cucumber is covered by the brine.
- Let pan cool down to room temperature.
- Store pickles in refrigerator. Will keep for a few weeks (and probably a lot longer) without difficulty.
- Cucumber pickles can be served immediately after prep.
Some pickles (like garlic) require a longer cure before eating. A few days in the fridge is probably sufficient. It also depends on thickness of the pieces. Thin slices or smaller chunks cure faster.
Note that many spices are good additions to the brine. Whole coriander, cumin, fenugreek, allspice, clove, juniper, mustard seed are fine choices. Also herb stems (parsley, cilantro, rosemary, etc.) give excellent flavor. Experiment to find what suits your taste.
About Thinair Recipes
Recipes developed specifically for low-sodium diets—so easy to use! Here's a quick guide. Ingredients are in boxes:
- garlic, chopped 3 cloves
Recipes can have several ingredient boxes showing stuff needed for numbered step-by-step instrucions:
- Saute garlic in oil until soft.
- Add chicken stock to pan...
Not too complicated!
BTW when "salt" is an ingredient, it refers to KCl or "salt substitute", not NaCl in any form! Ask your doctor if that's OK, KCl may not be healthy for some people.