The summer harvests are now yielding lots of squash and cucumbers. Time to pickle. This is a “quick pickle” method that will give you almost instant gratification (wait time = 24 hours). Pickles will be kept refrigerated and should be eaten within a week or two to stay at their peak of crispness.
They are delicious.
These pickles are crisp, cold, and have just the right crunch. Enjoy as a snack or a condiment.
1 – 1 1/2 pounds vegetables (summer squash, cucumbers, onions)
1 cup unseasoned rice vinegar
1 cup water
1/3 cup white wine vinegar
3 tablespoons granulated sugar
2 teaspoons kosher salt
8 whole black peppercorns
2 bay leaves
6 peeled, smashed garlic cloves
1/4 teaspoon crushed red pepper flakes
NOTE: The most critical part of the quick pickles is the liquid, sugar, and salt mixture. The other flavor pairings profiled here are only a recommendation. Certainly you can be creative and take them in any direction you desire!
Prepare vegetables by washing them, trimming off stem ends, and removing outer peels if too thick or developed. Slice your squash or vegetables into 1/4-inch pieces. If using cucumber, it is important to slice the cucumber length-wise and using a spoon, remove the watery/seedy interior core prior to slicing. Discard or compost the seed portion.
Mix remaining ingredients together in medium non-reactive saucepan; bring this mixture to a simmer. Pour over the prepared vegetables held in a large non-reactive bowl, making sure all vegetables are covered. Cool to room temperature, place into a sealed container or jar and refrigerate overnight before serving.
Eat these quick pickles within a week or two. The recipe scales well for larger quantities.
Above, the pickles are in their jar in the pickling liquid cooling down to room temperature. Once cool, the lid will be sealed and they will be placed into the fridge until the same time next day. As you open your refrigerator throughout this “pickling period,” feel free to give the jar a little shake just to keep things even and mixed up.