It’s been hot in Philly, and very humid. It’s about this time in the summer where the idea of cooking anything is completely unappealing. I had a nice head of organic cauliflower in the refrigerator, no intention of roasting or cooking it, but I don’t really enjoy it raw. What to do? Pickle!
It’s easy to make quick, refrigerator pickles out of almost any produce. I like my pickles garlic and spicy, so I added a clove of fresh garlic and some red pepper flakes to the basic quick-pickle formula, but you could skip it, or add lemon zest, herbs, whatever floats your boat.
Start will clean, trimmed, fresh produce pre-cut into your pickle size and placed in a large, non-reactive bowl. Bring 1 cup of white vinegar to boil with 1/2 cup of water, and sugar to taste (I like my sugar content low, so I go with 1/4 cup, but you could use up to 1/2 cup). When the sugar has dissolved, pour the boiling liquid over the vegetables, which acts like a “quick cook.” When the vegetables and liquid have cooled, pour into a jar or other refrigerator-happy container and chill for at least 12 hours.
Result – quick pickles! You can serve them as a classy appetizer, or pile them onto salads, like I’ve done (to the left). Enjoy!