I have been having an urge to make pickles. Not the kind of pickles that you put up in big jars using a canner – I used to make those pickles when I was doing more earth mother sorts of things. I even still have the canner and tools. I have been thinking about quick pickles, the kind you mix up an hour and after sitting in their brine for an hour or overnight, they’re ready to go. I found several recipes for quick pickles in a recent Sunset magazine. I made these to take to an office barbecue – a change from the usual potato salad and cole slaw.
The cucumber pickles were gone by the tie the barbecue was over – none left to take home. I had carrot pickles left, and they kept surprisingly well for a week or so. When a friend came to dinner and I brought them out to snack on, they still had a lot of crunch.
Mustard and Ginger Pickled Carrots
10 to 12 medium carrots (about 2 lbs.)
2 cups distilled white vinegar
3 Tablespoons sugar
3 Tablespoons kosher salt
3 quarter-size thin slices fresh ginger
4 garlic cloves, thinly sliced lengthwise
3 Tablespoons yellow mustard seeds
1 Tablespoon coriander seeds
1/4 teaspoon red chile flakes
Peel carrots and cut into 1/4-in. matchsticks.
Bring 3 cups water and all ingredients except carrots to a boil in a large saucepan. Reduce heat to low and simmer 1 minute. Add carrots and simmer until almost tender, 2 to 3 minutes.
Transfer carrots and liquid to a bowl and let cool to room temperature. Chill, covered, overnight to let flavors develop. Serve cold. Keeps, chilled, up to 1 week. Makes 6 cups with 0 grams of fat.
Sweet and Sour Cucumber and Red Onion Pickles
1 pound Persian or English cucumbers, ends trimmed
1/2 medium red onion, halved lengthwise
1 stalk fresh lemongrass (I used I Tablespoon lemon grass paste)
1/2 cup sugar
2 teaspoons sea salt
1 teaspoon ground coriander seeds
1/8 teaspoon pepper
3/4 cup Champagne vinegar (I used Zinfandel vinegar, which was all I had)
Slice cucumbers and onion very thinly on a mandoline or with a knife. Put both in a medium bowl. Peel tough outer layers from lemongrass and smash core with a meat mallet or back of a small heavy saucepan until flattened. Mince core and add to bowl (or use the paste that comes in a tube).
Whisk sugar, salt, coriander, pepper, and vinegar together. Pour over cucumber mixture and chill at least 1 hour, stirring gently a couple of times. Serve cold. Keeps, chilled, up to 1 day. Makes 3 ¼ cups at 0 grams of fat.
The Perpetual Feast 