If you hosted Thanksgiving yesterday, you might have decided to offer the "healthy option" of a crudité plate (otherwise known as a veggie platter). I brought this colorful platter to my friend's home. I was excited to use such gorgeous local produce, but that's not what this post is about.
This post is about this: The bag of leftover chopped vegetables that invariably is left over from the platter.
I always have the best intentions: Stir fry! Salads! Snacks! But most often, they just molder away in the back of the fridge and make me feel guilty for wasting them.
Then I realized that with a bag of chopped vegetables, I was half-way to pickles. My quick pickle recipe follows. One note, keep these in the fridge when the jars have cooled, they are not shelf-stable at room temp. They will store successfully in the refrigerator for many, many months however.
Quick Pickles: "The OMG it's the Day After Thanksgiving Don't Make this Difficult Thanks Much" Method
- Pack your vegetables into pint or quart jars. If desired, cut the vegetables into smaller pieces first.
- Toss in some spices and other flavorings—I put fennel seed , mustard, black pepper, a chili pepper and one clove of garlic in my jar with the veg.
- Make a simple brine: Per quart container, bring 1 1/2 cups of water and 1 1/2 cups vinegar (white wine, white distilled, apple cider, whatever you have) to a boil with 1 tablespoon salt.
- Pour the boiling brine into the jar.
- Let the jar cool, then put into the fridge for storage.
- Enjoy your pickles when you want some. They will get more pickled—the longer they sit, of course.