Recipes tagged with « Pickles »
Quick Fridge Pickles
Sharp, crunchy cucumber pickles soaked in a tangy mix of apple cider vinegar and honey with coriander and mustard seeds. Loaded with fresh dill and sliced onions, balanced by the heat of dried arbol chilies. Ready to eat in just under 3 days, these preserved cucumbers are a fridge staple—no canning involved. Sugar swapped for honey adds depth and smoothness. Pickling spice tailored with coriander and mustard seeds instead of typical blends. A practical approach to a classic, with attention to texture, timing, and flavor layering.
Cauliflower Quick Pickles
Crunchy cauliflower florets soaked in a sharp, lightly sweetened brine with subtle heat and aromatic spices. This technique uses white wine vinegar and substitutes apple cider vinegar for gentler acidity. Incorporates pink peppercorns instead of black for a fruity peppery note. Garlic replaced with thinly sliced shallots for mild pungency. The pickling liquid is heated to a gentle simmer to meld flavors without dulling the brightness. Pickles mature in the fridge and hold crispness at least three weeks. Perfect for snacking, salads, or grilled dishes.
Korean-Style Quick Pickled Veggies
Crisp zucchini and bell pepper strips blanched briefly to keep snap and color. Dressed in a sharp-sweet umami marinade swapping mirin for soy sauce base; brown sugar reduced for balance. Toasted sesame oil anchor for nutty aroma. Rice vinegar for that bright tang. Quick cool down halts cooking—no mush. Short marinading but packed flavor. Vegan, gluten-free, no-dairy, and allergy-safe. Simple, fast prep with basic pantry swaps and solid kitchen techniques to nail texture every time.