Don’t get caught without quick pickled veggies and berries in your refrigerator this summer. These lightly sweetened and tangy pickles are your solution to adding a burst of flavor to a myriad of dishes. You can make them in less than an hour, and they’ll easily store in your refrigerator for about two weeks. That’s two weeks of pickled goodness added to your salads, burgers, fish tacos, and they’re brilliant on a cheese board. Try pickled blueberries and red onions atop your brie crostini for the most delicious appetizer.
Pickling couldn't be easier. One simple pickle brine will transform any crunchy vegetable or berry in a couple of hours, burt preferably overnight. And yes, you can pickle corn right off the cob and blueberries, too. For added spice toss in chili flakes or sliced chili peppers. I've included some of my favorite flavor combinations, but be creative and discover your favorite blend. If you've never made pickles before-you're in a for a treat!
Servings: 2 cups
Select one of the following combinations and proceed with recipe:
2 cups sliced bell peppers + 2 sliced shallots
2 cups corn kernels + ½ cup chopped green onions
2 cups zucchini ribbons + 1/2 cup sliced bell peppers + 1 chopped green onion
2 cups blueberries + ½ cup sliced red onions
2/3 cup rice vinegar
1/3 cup water
1/3 cup sugar
2 teaspoons kosher salt
2 garlic cloves, crushed
2 star anise pods
1. Place vegetable or berries in a non reactive, heat proof bowl.
2. In a small saucepan, combine vinegar, water, sugar, salt, garlic and star anise over high heat. Bring to a boil, stirring, until sugar and salt dissolve.
3. Pour the hot pickle brine over the vegetables or berries. Cover bowl with plastic wrap and set aside at room temperature until cool.
4. Transfer vegetables, berries and pickling brine to a jar, cover tightly and refrigerate up to 2 weeks.