Tuesday, November 11, 2008

Quick Pickles


All you need to make these delicious "quick pickles" is something to pickle (cucumber works nicely) and some vinegar and spices. I chopped-- and sliced-- some "Mediteranean pickling cucumbers (the small bumpy ones) and stuck them in a jar with a teaspoon of sugar, a 1/2 teaspoon of salt, a chopped serrano chili, and some cilantro; I covered them with rice vinegar, gave the jar a good shake, and stuck it in the fridge for a day or two. The result was perfectly crispy, vinegary, spicy pickles!


In the photo above, I roasted cubed eggplant in the oven, tossed it with sesame seeds and bits of seaweed, and put it (and some leftover green beans) on top of steamed rice. I topped the whole thing with pickles and some of the pickle juice, which dripped down into the rice sushi-style. It made for an easy and delicious lunch.

1 comment:

Nir said...

An even quicker way to make pickles is to cover the to-be-pickled vegetables in half vinegar half water solution and bring right up to the point of boiling. Then take it off the heat. Add whatever spices you want.

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