Quick-Pickled Vegetables

Quick-Pickled Vegetables are a simple and versatile way to add a burst of flavor and crunch to your meals. By salting and pickling vegetables, you can transform their texture and taste in just a short amount of time. This recipe allows you to experiment with a variety of vegetables and create delicious accompaniments for sandwiches, salads, tacos, and more. With a few basic ingredients, you can pickle your favorite vegetables and enjoy their tangy, crisp goodness.

MAKES: 4 servings

TIME: 1 hour or less

INGREDIENTS:

• 1 pound cucumber, zucchini, summer squash, or eggplant
• 1 tablespoon salt
• 1/2 teaspoon sugar
• 1 tablespoon minced fresh dill or 1 teaspoon dried dill
• 2 teaspoons vinegar

INSTRUCTIONS:

1. Wash the vegetables well and peel them if desired. Slice the vegetables as thinly as possible using a mandoline or a sharp knife.
2. Place the sliced vegetables in a colander and sprinkle them with salt. Toss well to ensure even distribution of the salt.
3. Gently rub the salt into the vegetables using your hands for about a minute.
4. Allow the vegetables to sit in the sink or in a bowl for 15 to 30 minutes, tossing and squeezing them every few minutes. The salting process will make the vegetables pliable and crunchy.
5. Rinse the salted vegetables well under cold water to remove excess salt. Transfer them to a bowl.
6. Toss the rinsed vegetables with sugar, minced fresh dill (or dried dill), and vinegar.
7. Serve the Quick-Pickled Vegetables immediately. Please note that this recipe is not intended for long-term storage and is best enjoyed fresh.

VARIATIONS:

Quick-Pickled Vegetables, Mexican Style:

• Thinly slice an assortment of radishes, jícama, cucumber, and red onion.
• Substitute cilantro for the dill.
• Add a thinly sliced jalapeño or habanero pepper if you prefer spiciness.
• Use red wine vinegar instead of regular vinegar.
• This variation makes a flavorful garnish for tacos, rice, beans, and other Mexican dishes.

Quick-Pickled Mango or Papaya:

• Substitute thinly sliced or julienned still-firm mango or papaya for the vegetables.
• Replace dill with cilantro, mint, or ginger for a different flavor profile.
• This variation works well in Indian, Southeast Asian, Latin, and Caribbean cuisines.

USES:

• Serve Quick-Pickled Vegetables as a side dish or condiment for grilled meats, sandwiches, or burgers.
• Add them to salads for a tangy and crunchy element.
• Use them as a topping for tacos, nachos, or quesadillas.
• Incorporate them into grain bowls or Buddha bowls for added flavor and texture.
• Experiment with different vegetable combinations and flavors to create unique pickled accompaniments for various dishes.

Enjoy the vibrant flavors and textures of Quick-Pickled Vegetables. Whether you stick to the classic recipe or explore the Mexican-style or fruit variations, these quick-pickled delights will add a refreshing twist to your meals. Get creative and pickle your favorite vegetables to elevate your culinary creations.