Home > cooking > Fast and sour

Fast and sour

I’ve been watching a lot of cooking competitions, and a lot of the chefs are serving up pickled vegetables.  Obviously, since they often have less than an hour to cook, there must be a way of pickling vegetables FAST, as opposed to the traditional way which can take months.

That’s what the internet is for.  And google told me that quick pickling is, indeed, a thing.  And it’s easy.  Make a brine (use a recipe or improvise), bring it to a boil and pour it over raw vegetables cut into whatever size you want. You do have to use a heatproof glass container, and the results are good in the fridge for maybe two weeks, tops, and it takes an hour at least for any results, BUT it just sounded dead easy.

And I’m up for anything easy.

Clearly, this is not for preservation – this is not going to be making a brine so dense you can walk on it.  It’s more of another way to prepare vegetables. But I love pickled veggies.

So.  I purchased two one quart wide mouth canning jars, dunked them (along with a salad dressing carafe I bought on a whim) and then got a cauliflower, a quart of cider vinegar and a container of pickling spice. I got the canning jars because they HAVE to be heatproof glass.  And people use them for pickling anyway.  Google said one could use regular pickling spice.  Of course, it also said to use  a recipe but eh.

Got everything home.  Put the entire container of vinegar into the saucepan, along with a little less than two cups of water, about two-three tablespoons of salt and of the pickling spice, plus two dried Mexican pepper pods for a little heat.  Brought it to a boil while I washed out the jars and filled them with cauliflower florets.  When the brine boiled, I poured into the jars over the cauliflower, making sure to get a pepper pod in each jar.  Then I covered them and tightened the covers and let them cool.

After over an hour passed, I took off the covers (the lids of the ring and lid covers vacuum sealed, so I had to pry them off) and tasted a floret from each jar.  They were still hot, but they were crisp and sour, and there was a lovely background of peppery heat in the after taste. I sealed them up again and put them in the fridge.

I’ll taste them again when they’re cold.

Categories: cooking
  1. otherdeb
    November 28, 2011 at 6:14 pm

    Sounds good – will have to try this!

  1. No trackbacks yet.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: