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For when you want something tasty that you can at least pretend has vitamins.

  • 1 cucumber, peeled, and sliced into rounds (I used a mandoline because I am lazy)
  • A small amount of sliced red onion, about a palmful
  • Container big enough to hold the sliced veggies with sealable lid (I used a glass pint jar, held everything nicely)
  • Sprinkle of salt
  • Generous splash of Flavorful Vinegar (I used red wine vinegar)
  • Tasty Vinegar enough to fill up jar (I used rice vinegar)
  • Up to two pinches of sugar (or honey, or molasses- I used dark brown sugar because I like it)

Mix cucumber slices and red onion evenly. Sprinkle very lightly with salt; pack firmly into jar. Try to pack it relatively solid- air pockets are not helpful. Once packed, add the Flavorful Vinegar in whatever amount you like. Top it off with the Tasty Vinegar until it just covers the veggies. Put in your two pinches of sweetener. Seal jar and shake it vigorously. Check vinegar level- you may need to top it off.

These are really tasty. The smidge of sweet tones down the vinegar bite, while the vinegar mellows the onions to a tolerable level. You can eat them fresh out of the jar, in which case the veggies are still crisp and crunchy. Let them set in the fridge and they will wilt somewhat, but the flavors will marry and the red onion will tint everything pink.

What do you do with fridge pickles once you make them? Whatever strikes your fancy. I like them straight out of the jar (onions too), but they are also good in salads and as side dishes in bentos.

Try to eat the veggies within a week- as long as the vinegar covers them they will keep, but they are best within that week. The brine can be reused with a fresh batch of vegetative matter; simply strain through a paper coffee filter and pour over the new batch, topping up as needed to cover.

Experiment! Try pickling peeled broccoli stems, carrot rounds or shreds, and any other sort of vegetable that you think could use a dip in tasty vinegar. The brine itself can be used to make vinaigrette. As you can see, this is a very flexible recipe. If you keep your batches small while testing, a failure isn’t a horrendous waste of food. Besides, a rotation of different types and flavors keeps this tasty and un-boring.