A quick pickle is just vegetables covered in a warm mix of vinegar, sugar and salt, left to sit for as little as 20 minutes, no canning or long fermentation needed. Cucumber, carrot, radish and red onion all work well and add a sharp, crunchy side to rich or fried dishes.
A simple ratio
Method
- Warm the vinegar, sugar and salt until dissolved, no need to boil.
- Pour over thinly sliced vegetables in a bowl or jar.
- Leave for at least 20 minutes, or refrigerate for a few hours for a stronger pickle.
FAQ
How long do quick pickles keep?
About a week in the fridge in a sealed jar, the vegetables soften a little more each day.
Can I use normal vinegar instead of rice vinegar?
Yes, a mix of white vinegar and a touch more sugar gets close, rice vinegar is just milder and slightly sweeter on its own.
