One of the easiest methods of preserving summer goodness is a quick pickle - it's quick, it's refrigerator friendly and it doesn't leave you with a mountain of dishes. Here are three of our favorites for cukes & carrots!
Great Grandmother's Bread & Butter Pickle Chips
with some updates - a little less sweet, a bit more onion
Makes 2 Pints
1 pound cucumbers, washed, both ends removed and sliced 1/4inch thick
half a medium onion, quartered and sliced thin
1 tablespoon coarse salt
Combine these in a colander set in a larger bowl and toss together. Cover and place in refrigerator for 8-12 hours. Remove to towel-lined baking sheet and pat dry.
Clean and sanitize two wide-mouth jars, rings and lids.
Add 1 teaspoon whole mustard seed to each jar before packing with prepared cucumbers and onions.
Bring to a boil in a small pot:
1 1/2 cup apple cider vinegar
1 cup sugar
1/2 cup water
1/2 teaspoon turmeric
1/4 teaspoon celery seed
pinch ground cloves
pinch ground ginger
Remove from heat and pour over cucumbers into jars to cover vegetables. Use a skewer around edge of jars to remove air bubbles by pressing vegetables. Leave 1/4 inch headspace at the top.
Cap and place in refrigerator for at least two days before eating and use within 1 month or process in water bath. Bring water bath to bare simmer and place jars in for 30 minutes. Remove from bath to cool overnight - if seal is sound, store at room temperature up to 9 months. Refrigerate overnight before eating.
Quick Pickled Relish
food processor friendly
Makes four 4oz jars
2 medium cucumbers
half small onion
2 cloves garlic
1 tablespoon coarse salt
1 cup white vinegar
1/4 cup water
1/4 cup sugar
1 teaspoon celery seed
Remove both ends of cucumber and cut into big chunks
Pulse cucumber with salt in food processor just until coarsely chopped - if you have a smaller machine, two batches is best. (I did one batch on the finer side and one coarser for a more intresting finished texture). Remove to a bowl.
Pulse onion and garlic in processor until coarsely chopped. Combine with cucumber.
Line a sieve or colander with cheeselcoth or a cloth napkin and place inside a larger bowl and add cucumber mixture. Store in refrigerator 2-3 hours or leave out for 1 before squeezing to remove excess moisture. Get all the moisture out that you can - be aggressive with the squeeze.
Bring remaining ingredients to a boil in a medium pot. Remove from heat and stir in cucumber mixture. Return to a bare simmer 5 minutes, stirring constantly; if you are processing in a water bath, do not complete this portion. Divide into jars, leaving 1/4 inch headspace.
Cap and place in refrigerator for at least two days before eating and use within 1 month or process in water bath. Bring water bath to bare simmer and place jars in for 10 minutes. Remove from bath to cool overnight - if seal is sound, store at room temperature up to 9 months. Refrigerate overnight before eating.
Ginger Pickled Carrot Sticks
super snackable and not too sweet
makes a pint
half pound medium-large carrots or 3/4 pound small
1 inch fresh ginger
2 cloves garlic
1/2 cup rice vinegar
1/2 cup water
3 tablespoons honey or 2 tablespoons sugar
1 teaspoon kosher salt
pinch crushed red pepper flakes
Peel carrots. For medium-large carrots, cut into 1/2 inch batons. For small carrots, simply peel and halve (tiny carrots - just peel)
Peel ginger and use vegetable peeler to shave disks and mince any leftovers along with the garlic.
Combine everything but the sliced ginger and carrots in a medium pot and bring to a boil.
Add carrots and ginger and simmer 5 minutes.
Remove from heat and divide carrots and ginger evenly into jars. Pour brine over top, leaving 1/4 inch headspace.
Cap and place in refrigerator for at least two days before eating and use within 1 month or process in water bath. Bring water bath to bare simmer and place jars in for 10 minutes. Remove from bath to cool overnight - if seal is sound, store at room temperature up to 9 months. Refrigerate overnight before eating.