Speaking of pickles... lifetime addiction... would love to collect some recipes for quick pickles.

sfwork
  • Posted by: sfwork
  • March 4, 2011
  • 1776 views
  • 5 Comments

5 Comments

Anitalectric March 4, 2011
Here is an old-school recipe from my retired blog for pickles that are ready in less than 10 minutes. http://fivefingerfeast.wordpress.com/2008/02/01/26/
 
student E. March 4, 2011
if you're looking to pick up cookbooks with recipes for pickling, the mennonite community cookbook has many tried and true recipes. of the more modern books, i really like preserving the harvest.
 
MegB March 4, 2011
I had never made pickles until I realized how easy it was... here's the recipe I use, based on a recipe from my farm share.

Ingredients: (all ingredients are to taste)

2-3 good sized cukes
several cloves of garlic
fistful of fresh dill
2 cups water
1 cup white vinegar
3 TBS salt

Chunky-slice the garlic cloves, and cut the dill a few times. Combine the vinegar, water, salt, garlic and dill.

Slice cucumbers in your preferred format (I do spears). Pack as much as you can into a quart Ball jar, pouring the brine in after the cucumbers. Let it sit in the fridge for 3-4 days before eating; keeps for at least a couple weeks (if they last that long). I make batches of these consistently in the summer and bring them to bbqs at friends' houses. People are impressed and then I tell them how easy it is.
 
Sam1148 March 4, 2011
There is a dish in the gulf coast "West Indies Salad".
http://www.food.com/recipe/mr-bayleys-west-indies-salad-30415

I make that with english cucumber as an addition. (and omit or lesson the onion, unless it's summer and sweet onions are in season).

http://www.food.com/recipe/mr-bayleys-west-indies-salad-30415
Very similar to a Japaneese sunomono salad. Which goes to show how food travels across the world--as the dish in the gulf coast appeared in the late 40's..most likely from servicemen stationed in occupied japan.
 
Amanda H. March 4, 2011
Here's a recipe for Quick Cucumber and Shiso Pickles: http://bit.ly/hYnYQV
 
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