This is Recipe Roundup, episode 117. As more and more vegetables are coming in the garden, this is the perfect time of year to try out different preparations. There are endless brine recipes online for long pickles that require water canning and time. Nothing can truly replace the work that goes into them, but I love being able to create a tangy snack and garnish that can be eaten the same day. 

The most basic quick pickle combination is Cucumber and onion. They both absorb vinegar quickly and can be ready within the hour. The combination is refreshing and the onions provide plenty of flavor as well! 

But there’s no reason to limit your quick pickle to just those ingredients. Radishes and shaved carrots are also excellent options that add more earthy flavors and crunch to your mix. While a thin slice on the radish should be enough for them to pick up the flavor, Carrots are a bit more dense so I like to shave the pieces off with a vegetable peeler. 

My brine changes day to day. I use Apple Cider Vinegar, Sea Salt, and Honey, but the ratios change depending on how sweet I want the result to be. Just add each slowly and experiment with what works best. And of course, top off with some black pepper

Once you have all of your veggies sliced and your brine mixed, place them in a bowl in the refrigerator for at least 30 minutes. The longer they soake, the stronger the flavor will be, so I recommend draining the brine out at some point if you plan to keep the pickles in your fridge for multiple days. They can be enjoyed on their own or on sandwiches, or with grilled meat. The absolute best combination that I was enjoying most recently was with my gochujang chicken salad. The sour pickles perfectly offset the spicy mayonnaise heavy chicken salad.