If you are like me, you open your fridge at the end of the week, and find what appears to be a very random assortment of vegetables. You swear you had a plan, and yet no perfect meal reveals itself. Soup season is over, so what is a person to do with those carrots, celery stalks, and/or beets? Well, to quote no one’s favorite (or everyone’s favorite?) locally inspired tv show, WE CAN PICKLE THAT (Portlandia)!
Though her recipes can be a bit ingredient intensive and on the expensive side, Smitten Kitchen rarely leads you astray when it comes to taste. This simple and quick pickle recipe is inexpensive when it comes to both money and time. You can use whatever vinegar, spices, and veggies you have in the refrigerator, and enjoy them over the course of 1-2 weeks.
This recipe was too large for me to finish in 2 weeks, so if you are only cooking for one, I suggest you make it a half recipe!
1 ½ cups vinegar (white, red wine, or apple cider)
1 ½ cups water
1/3 cup granulated sugar (or less)
½ teaspoon herbs (I used celery seed)
1 tbs and 2 tsp kosher salt (to taste)
For the salad, I used
½ head of cabbage
1 bell pepper
- Chop as desired
- Pour in the brine
- Refrigerate and wait 24-72 hours
It is so easy! Did you try this? What did you think?
Kassia Rudd is a local gardener committed to furthering community and environmental health through sustainable food systems education and outreach.