Thursday, June 30, 2016


Prep Time: 20 minutes
Total Time: 4 hours

Number of Servings: One pint of veggie pickles

Easy to make and delicious, these “quickles” provide a burst of flavor to almost any meal. We served them with the rice bowl dinner Friday night of Holler Fest 2015. A versatile recipe, try experimenting with different veggies to find your favorite “quickle” and then keep a jar or two in your fridge for a little added zing.

1 bunch tender root veggies (turnips, radishes, carrots, kohlrabi… use your imagination)
1 T. kosher salt
1 c. rice vinegar
1 c. water
½ cup sugar


Peel roots and slice thinly (with a knife, mandolin, or food processor with slice wheel).
Sprinkle with salt and mix with your hands, massaging the vegetables gently as you go.
Allow the vegetables to sit for a few minutes. In the meantime, combine the vinegar, water, and sugar in a jar and shake until the sugar goes into suspension and is no longer visible.
Once the vegetables seem wilted (ten minutes or so), rinse thoroughly in cold water.
Add the wilted vegetables to the vinegar mixture and let sit for an hour before refrigerating. Enjoy in a few hours or keep them in the fridge for a few weeks.

NOTE: For beet (or other less tender vegetable) pickles, follow the same procedure but heat the vinegar mixture to just before a boil, then pour over the vegetables in the jar. This will cook the beets just a little so they aren’t too firm to bite into.

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