"There are some things about which one must not be quick, like forming opinions and love making. But when it comes to sandwiches, the quicker the pickles the better." Meathead
This recipe is for when you need something to give a dish a jolt and have it ready in 15 minutes. This is a great topping for banh mi sandwiches and other sammies, and salads.
The recipe calls for onions, but it works just fine with scallions, ramps, leeks, cucumbers, sweet peppers, green beans, cauliflower, shredded cabbage, carrots, corn kernels, garlic. The more dense the veggie, like carrots and cauliflower, the longer they take to be ready to serve, so slice them thin and taste after 15 minurtes.
After you get the hang of it you can add more vinegar, sugar, or salt, if you wish. You can add dill and herbs, even hot peppers, but they don't add much to the flavor in just 15 minutes. They will take a week or so for them to flavor the onions.
Makes. 1/2 pound pickles
Takes. 30 minutes
1/4 cup water
1/4 cup distilled white vinegar
3 tablespoons sugar
1/4 teaspoon kosher salt
1/2 pound of sliced or chopped onion, onion, cuke, whatever
Pour everything except the veggies into a non-reactive pan and bring to a boil. Stir until all the sugar and salt are dissolved. Turn off the heat and add the onions. Let it cool and you can start using them within 15 minutes. Refrigerate and keep refrigerated.
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