Many things can be pickled.
Sometimes I have an urge of something sour/sweet/pickled.
The most common pickling at home would be the quick pickle. Super fast, super easy and super yummy.
You can make it just a little before the dinner is served or days before. I always have a jar with quick pickled cucumbers in the fridge.
When you run out of cucumbers in the jar, keep the pickling liquid and just add more cucumbers.
Quick pickled cucumbers.
1 cucumber.
Dill
1/2 hot pepper. Optional.
3 parts (for ex. 1 1/2 cup) water.
2 parts ( for ex. 1 cup) sugar. I prefer brown sugar.
1 part (for ex. 1/2 cup) white vinegar.
Directions:
Add water, sugar and white vinegar into a bowl. Let the sugar dissolve. Add chopped dill and pepper. Wash the cucumber. Slice it very thin. If you have a mandolin, cheese slicer or shredder, use that, otherwise, just slice by hand. Add the slices to a big glass jar. Pour over the liquid so that it covers the cucumbers.
Ready to eat a little after it is made. I prefer for it to sit a couple of hours. A trick I learned during my catering days was that when doing regular pickles one can add some ice cubes into the liquid and jar. This makes the cucumbers crunchy.
You can pickle cauliflower, broccoli, carrots, you name it. Try out new ideas. Think Korean. They pickle anything and everything. Actually, in many arabic countries, they serve pickled veggies before or to the meal.
Enjoy.
This looks great – do you have to use sugar? I really try to limit sugar/sweetener consumption.
Hi there.
You know, to be able to pickle or marinate you need both salt and sugar for the curing. I have never tried anything else but real sugar. Regular or brown or raw sugar. I am thinking you might be able to use stevia. I will try and see how it tastes. Try it. You just need to be able to balance the sour and the sweet. Why not??? It should work. We make so much pickled cucumbers that it actually is a great idea to variate a little.
Good luck.
Gisela
Hej Gisela!
Vilken härlig variant på snabbinlagd gurka. Varför “brown sugger” vi använder mest vitt. Skall iallafall testa receptet och hittar vi bra gurka brukar vi göra flera burkar som vi har i kylen. Underbart gott att smygäta!!!
Eva-Lena i Jämtland
Hej Eva-lena.
Jag kor alltid brunt socker eller ra-socker. Av samma anledning jag forsoker att kopa whole weat och ra-ris. Det ar bara for att det ar ett socker som ar lite “battre”. Smaken ar densamma. Lycka till. Och du har ratt. Smygata snabb gurka ar toppen. Prova att lagga in blomkal pa samma satt. Dar har du en ny favorit, jag lovar.
Gisela