Quick Pickles – Making Meals at Home Lively

I’m smitten.  It’s Liana Krissoff and her addictive book Canning for a New Generation: Bold, Fresh Flavors for the Modern Pantry.  If you have ever been drawn to Mason jars, you must check out this book!

One tidbit in the book is a super easy, no hot water-bath canning needed, recipe for Indonesian Quick Pickle, or ‘Achar Segar.’  It’s so simple that kids can help and it only takes about 10 min.  What I love about the quick pickle is that it is something that you can put out with a simple meal like grilled cheese or leftovers, and it makes everything more perky.  My husband has taken them to work with his leftovers as well.  Many cultures have a recipe along these lines – such as escabeche in Mexican cuisine.

The original recipe called for shallots, sliced lengthwise.  To me, they are too powerful.  Try a Vidalia onion, snap peas, maybe even cauliflower florets.

Indonesian Quick Pickle from Canning for a New Generation

1 cucumber, julienned (I use an English cuke)

1 carrot, peeled and julienned

Shallots, snap peas, Vidalia onion, cauliflower florets, sliced

4 teaspoons sugar

1 tablespoon Kosher salt

3/4 cup distilled white vinegar (5% acidity)

In a measuring cup or bowl, combine the sugar, salt, vinegar, and 1 1/2 cups warm water and stir until everything is dissolved.  Pack vegetables in your jar and pour the solution over them.  Refrigerate for at least 3 hours.  This will keep in the refrigerator for about 2 weeks.  Makes 1 quart.