This weekend at the farmer’s market we bought some beautiful persian cucumbers, carrots, and sugar snap peas. A major perk of living in sunny California is getting beautiful produce year round!
Laura over at An Educated Palate inspired me to turn these beautiful vegetables into pickles with her Momofuku pickles a few weeks ago. My recipe does rquire quite a few more ingredients, but it is very adaptable, so use what you have on hand!
Feel free to add coriander, skip any of the spices you don’t have at home, use different types of vegetables, experiment with various types of vinegar, or make any other adjustments you want.In yoga they always say to “make this practice your own,” well now I’m telling you to make these pickles your own!
These pickles take a mere 20 minutes to throw together, and then they do all the work when the vegetables marinate in the brine for at least two days. Enjoy!
Quick and Easy Refrigerator Pickles
Adapted from Fine Cooking
- 1 Tsp coriander seeds
- 1 Tsp yellow mustard seeds
- 1/2 Tsp celery seeds
- 1/4 Tsp fennel seeds
- 2 Cups distilled white vinegar
- 5 Cloves garlic, lightly crushed and peeled
- Three 1/4-inch-thick slices of freshly peeled ginger
- 1/2 Yellow onion, cut in half and then thinly sliced lengthwise
- 1/3 Cup sugar
- 2 Tbs salt
- 1 Tsp black peppercorns
- 1/2 Tsp ground turmeric
- 3-4 Dried chili peppers
- 1 Cup water
- 5-7 persian cucumbers (or any vegetable of your choosing)
- Toast the coriander, mustard, and celery, and fennel seeds in a small saucepan over medium heat, stirring occasionally for about two minutes, until fragrant
- Add the vinegar, garlic, ginger, onion, sugar, salt, peppercorns, turmeric, chili peppers, and water to the toasted spices, then bring it all to a boil
- Pack the vegetables in a 2-qt. glass jar
- Pour the hot brine over the vegetables and let it all cool to room temperature
- Close the jar and refrigerate for 2 to 14 days