In this monthly vlogging series, Stone Soup blogger Celestina Brunetti demonstrates recipes using ingredients featured in the most recent issue of Food & Nutrition magazine. For February, Celestina shares with us how to make Quick Pickles, or “quickles,” using apple cider vinegar.
- 1 cup apple cider vinegar
- 1 cup water
- ½ cup turbinado sugar
- ½ tablespoon kosher salt
- 1 each star anise, whole
- 3 each allspice, whole
- 1 each cinnamon stick, whole
- 1 clove whole, pressed garlic
- 1 pound fresh vegetables (cucumber, radish, broccoli stems, watermelon rinds, etc.)
- Thinly slice your vegetables and place them into a pan with a large surface area. I used a 9-by-13 inch casserole dish.
- Make the pickling liquid: Combine the vinegar, water, sugar, salt, star anise, allspice, cinnamon* and garlic in a small saucepan over high heat. Bring to a simmer, stirring to dissolve the sugar and salt. Remove from heat and pour over vegetables.
- Once the brine has cooled to room temperature, the pickles will be ready! They can be stored in the refrigerator in an airtight jar for up to a month. Note that the brine will become more intense as the pickles sit.
*Tip: Before adding to pickling liquid, wrap cinnamon stick in damp paper towel and microwave for 15 seconds to help soften and release aromatics.