Sweet and Spicy Quick Pickles
A few friends and I attended a pickling class at a local grocery store a few weeks ago. This recipe is an original recipe by the lady who taught the class, but since I don't know her name, we'll refer to her as unknown Rouse's chef. This brine recipe could be used for any type of quick pickle (cucumbers, squash, watermelon rind...), but I particularly loved the squash pickles that we sampled in the class. As we learned, cucumbers need to be pretreated/ soaked with salt or lime before pickling to draw the moisture out and enable them to be crunchy. The squash however, can just be dropped in the jar and covered with hot brine. Since these pickles are heat sealed (rather than properly canned and boiled) they should be stored in fridge and not at room temperature. Our instructor ensured us that these would remain good in the fridge for several months.
-2 c rice vinegar
- c apple cider vinegar
-1 c sugar
-1/2 Tbsp red pepper flakes
-1 tsp mustard seed
-1 Tbsp pickling salt (or Kosher salt, but that may effect color over time)
-prepared/ cleaned vegetables and jars (I used 5 smallish squash, washed, and sliced lengthwise)
Combine rice vinegar- salt in pot. Bring to a boil. Place vegetables in clean jars. Pour hot brine over vegetables and place lids on jars. Allow to cool to room temperature and jars should seal themselves. Allow to sit at least 3 days prior to sampling for flavors to fully develop.