Quick Pickles

 

Pickled Vegetables 

Who knew pickling veggies was this easy? I think the key is in the brine and the mix of spices. I've bought so many pickles at farmers market and they are either too soft or too aromatic, like a perfume. I don't want perfume in my food! We're a family of pickles with a side of tacos, so when I say I'm glad I figured it out, I'M THRILLED! I call this Mexican pickles because it has Mexican Oregano and reminds me of pickles I'd get at my favorite taco place. Don't sleep on Mexican Oregano....SO GOOD.  Radishes are in season now, pretty, and make for a good pickle. Only issue is don't take it to work for lunch, since there's it has an inherent lingering questionable odor.

Brine:

1 cup water

1 cup white vinegar

1 tbsp sea salt

2 tbsp sugar

Spices:

Peppercorns (pink, black, white)

Mexican Oregano (super strong, use as needed)

Jalapeño or Serrano pepper 

Heat up the brine until all is dissolved. In bottle, add veggies and spices. If veggies are hearty, like root veggies or huge chunks of cabbage, you can pour the warm/hot brine directly into the bottle. If something delicate like onion, wait until bring is at room temp, or don't even heat it up. You can reuse the brine to pickle onions at least 2-3 more times. 

They last 2 weeks, at least? probably longer, but they don't last in my fridge that long.