quickie pickles

This week's mystery bluebox contained: big carrots, baby carrots, caulifower (small) , chard, cilantro, cucumber, garlic, grapefruit, lemons, mango (rock hard), red onion, pear, rhubarb (big)

quickie carrot, cucumber and red onion pickles

quickie pickle carrots

6 carrots

1 cup white vinegar

1 cup water

large nob of ginger, sliced

2 Tbsp sugar

2 Tbsp salt

In a pan bring the water, vinegar, salt, sugar and ginger up to a boil. When it reaches the boil, shut off the heat and let it steep for 10 minutes.  Meanwhile, wash and peel all your carrots and use your peeler to peel off long strips of carrot. Peel three or four off one side, then rotate and peel from another side until you are left with a skinny little carrot and a lovely pile of carrot ribbons.  Put the ribbons in a heat proof glass container or bowl. Strain the warm pickling liquid over the carrots making sure they are fully submerged and cover with plastic wrap. Allow the carrots to cool to room temperature then transfer the carrots and liquid into a storage container and keep in the fridge for up to a month.  Enjoy these pickles with tuna salad, roast pork or on good bread with cream cheese. quickie cucumber pickles

1 hothouse cucumber

2 Tbsp salt

1 cup white vinegar

2 Tbsp sugar

zest and juice of 1 lemon

1/4 cup cilantro leaves

Wash and dry the cucumber, slice in half lengthwise and scoop out the seeds. Thinly slice the whole cucumber. Place in a bowl, sprinkle with salt and cover with cold water. Allow it to soak for 1 hour. 

Meanwhile, use a peeler to remove 4-5 large strips of lemon peel (zest). In a medium pot bring the vinegar, lemon juice, lemon zest and sugar to a boil. When it boils shut off the heat and allow it to steep for 10 minutes. Remove the lemon zest. 

When the cucumbers have finished soaking, drain them and add them to the pickling liquid in the pot. Bring to a boil and turn off the heat. Add the cilantro leaves and quickly transfer the whole mess to a clean jar with a lid. Allow it to cool in the jar to room temperature, then keep in the fridge for 2-3 weeks. 

Enjoy with grilled salmon, grilled-cheese sandwiches or on a grilled snausage on a bun. 

 

quickie red onion pickle

2 onions, sliced thin

1 cup red wine vinegar

1 cup water

2 Tbsp sugar

2 Tbsp salt

    In a pan bring the water, vinegar, salt and sugar up to a boil. When it reaches the boil, shut off the heat and let it steep for 5 minutes.  Put the sliced onion in a heat proof glass container or bowl. Pour the hot pickling liquid over the onions making sure they are fully submerged and cover with plastic wrap. Allow the onions to cool to room temperature then transfer the onions and liquid into a storage container and keep in the fridge for up to a month.  Enjoy these pickles with cured meats, on sausages or on an egg salad sandwich.