Instapickles
Quick, non-fermented pickles
Ingredients
- 1.5 c water
- 1 tsp salt to taste
- 1 tsp citric acid powder to taste
- 1.5 tsp sugar to taste
- 1-2 cups vegetables, such as carrots, white carrots, jicama, turnip, etc. approximately
Instructions
- Combine water and all dry powders to make a brine.
- Slice vegetables to desired size. I use 1/4" matchsticks or 1/8" thin slices.
- Add vegetables to a large microwave-safe mug or mason jar and submerge under brine mixture. Bring to a boil in the microwave (usually about 2 minutes). Allow vegetables to cool in the brine.
Notes
Adjust the ingredients to suit your taste and make a note of what you like. The use of sugar makes these more Japanese style. Co-marinating with fresh herbs (be careful, not all herbs are mast-cell safe), green peppercorns, and a bay leaf can make these more Italian. For Japanese cucumber pickle, see the recipe for sunomono.