Stone Soup Vlog: Quick Pickles
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.
Celestina Brunetti, RDN, LD, is a chef and nutritionist. She has worked with the University of Nevada Cooperative Extension developing culinary demonstration videos for its Expanded Food and Nutrition Education Program, as well as written curriculum for disease-specific culinary nutrition classes for the Las Vegas community. You can view more of her videos here. Connect with Celestina on her website and on Facebook, Instagram and Twitter.