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Quick Pickles

paqman
paqman Posts: 4,919
in EggHead Forum
A pile of pickled veggies makes a nice side dish with barbecued meat like ribs (beef or pork), or steaks.  The acid of the pickle is a nice contrast to the fat of the meat.

Ingredients
1 cup vinegar (5%)
1 cup water
1 tablespoon salt
2-3 tablespoons sugar

I simply mix everything in a deli container and then add veggies (sliced cucumbers, peppers, onions, carrots).  5 minutes of work including cleanup…

They are good the same day, I typically prepare in the morning for the evening diner.  We typically eat them all within a couple of days so I don’t know how long they would last.  Adding spices would work too.





____________________
Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli
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Comments

  • lkapigian
    lkapigian Posts: 11,549
    Thanks for sharing, also great to make pickled red onions ( sub some red wine vinegar for color,) play with pepper flakes etc

    Salt Fat Acid Heat 
    Visalia, Ca @lkapigian
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  • alaskanassasin
    alaskanassasin Posts: 8,889
    Going to try for a quick pickle tonight.
    South of Columbus, Ohio.


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  • Botch
    Botch Posts: 17,335
    lkapigian said:
    Thanks for sharing, also great to make pickled red onions ( sub some red wine vinegar for color,) play with pepper flakes etc

    Salt Fat Acid Heat 
    Rick Bayless uses lime juice, and now so do I.   B)
    "Hallelujah, Noel, be it Heaven or Hell,
    The Christmas we get, we deserve"
         -RIP Greg Lake

    Ogden, UT, USA

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  • paqman
    paqman Posts: 4,919
    alaskanassasin said:
    Going to try for a quick pickle tonight.
    😂🤣

    ____________________
    Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli
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  • lkapigian
    lkapigian Posts: 11,549
    Botch said:
    lkapigian said:
    Thanks for sharing, also great to make pickled red onions ( sub some red wine vinegar for color,) play with pepper flakes etc

    Salt Fat Acid Heat 
    Rick Bayless uses lime juice, and now so do I.   B)
    Interesting, done that plenty with Ceviche, never with a quick pickle, I like it 
    Visalia, Ca @lkapigian
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  • 4TheGrillOfIt
    4TheGrillOfIt Posts: 741
    Gonna give this a try.  Thanks.  
    XL BGE, Large BGE, Small BGE, Weber Summit NG                                                                                               
    Memphis  
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  • GrateEggspectations
    GrateEggspectations Posts: 11,522
    alaskanassasin said:
    Going to try for a quick pickle tonight.
    “Quick Pickle” sounds like a horrible high school nickname. 
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  • Botch
    Botch Posts: 17,335
    lkapigian said:
    Botch said:
    Rick Bayless uses lime juice, and now so do I.   B)
    Interesting, done that plenty with Ceviche, never with a quick pickle, I like it 
    Should've mentioned, Rick also soaks his sliced onions in hot tap water for 20 minutes before jarring/pickling; believe he said that evens out the color without affecting the "crunch".  
    He also always rinses his sliced/diced/minced white onion with cold water, before using raw in any application; this has also been a game-changer for me.  
    "Hallelujah, Noel, be it Heaven or Hell,
    The Christmas we get, we deserve"
         -RIP Greg Lake

    Ogden, UT, USA

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  • paqman
    paqman Posts: 4,919
    @Botch hot tap water sounds like a bad idea, lookup legionella bacteria.  I personally know someone who got pneumonia from it and almost died.

    ____________________
    Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli
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  • xfire_ATX
    xfire_ATX Posts: 1,184
    No Pic right now but I make Escabeche (no carrots) often and then Jar for later use.  Love the pickled Jalapenos and Red Onion mixture.   I actually use Joanna Gaines recipe.
    XLBGE, LBGE, Charbroil Gas Grill, Weber Q200, Old Weber Kettle, Rectec RT-B380, Yeti 65, Yeti Hopper 20, RTIC 20, RTIC 20 Soft Side - Too many drinkware vessels to mention.

    Not quite in Austin, TX City Limits
    Just Vote- What if you could choose "none of the above" on an election ballot? Millions of Americans do just that, in effect, by not voting.  The result in 2016: "Nobody" won more counties, more states, and more electoral votes than either candidate for president. 
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  • lkapigian
    lkapigian Posts: 11,549
    Botch said:
    lkapigian said:
    Botch said:
    Rick Bayless uses lime juice, and now so do I.   B)
    Interesting, done that plenty with Ceviche, never with a quick pickle, I like it 
    Should've mentioned, Rick also soaks his sliced onions in hot tap water for 20 minutes before jarring/pickling; believe he said that evens out the color without affecting the "crunch".  
    He also always rinses his sliced/diced/minced white onion with cold water, before using raw in any application; this has also been a game-changer for me.  
    I’ve always blanched / soaked the onions , mellows them out 
    Visalia, Ca @lkapigian
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