Alright, let’s talk about makin’ them easy quick pickles, ya hear? It ain’t rocket science, I tell ya. Just plain ol’ good eatin’.
First off, you gotta get yourself some veggies. Anything you like, really. Cucumbers, carrots, onions, even them little peppers. Whatever tickles your fancy. Wash ’em good, now. Don’t want no dirt in your pickles. Cut ’em up however you like, too. Slices, sticks, little chunks… makes no never mind.
Now, the important part is the brine, that’s what they call it. Fancy word for the juice, I reckon. You need vinegar, that’s the sour stuff. White vinegar, apple cider vinegar, whatever’s in the cupboard. Don’t go buyin’ nothin’ special. And water, gotta have water. And salt. Don’t skimp on the salt, now. That’s what makes it taste good. Some folks like sugar in their pickles, too. Just a little bit, if you want. And spices, if you’re feelin’ fancy. Peppercorns, mustard seeds, garlic… you name it.
So, how much of each thing? Well, that depends on how much you’re makin’. And how strong you like your pickles. I just kinda eyeball it, ya know? A cup of vinegar, a cup of water, a good spoonful of salt… that’s a good start. Taste it, if it ain’t sour enough, add more vinegar. Ain’t salty enough, add more salt. It ain’t a science experiment, it’s just pickles!
- Get your veggies ready, wash and cut them up.
- Make the brine, mix vinegar, water, salt, sugar if you like, and any spices.
- Heat up the brine. You don’t gotta boil it, just get it nice and hot so the salt and sugar dissolve.
Then, you gotta heat up that brine. Just put it in a pot and warm it up. Don’t gotta boil it, just get it hot enough so the salt and sugar melts. You know what I mean? Then, you pour that hot juice over your veggies. Stuff ’em in a jar, pour the juice right over the top. Make sure all the veggies are covered up good.
Now, here’s the easy part. You just stick them jars in the fridge. That’s it! No fussin’ with cannin’ or none of that. Just put ’em in the fridge and wait. They say you gotta wait at least a day, but I usually sneak a pickle after a few hours. They get better after a few days, though. More pickley, ya know?
And that’s all there is to it! Easy quick pickles. They’re good on sandwiches, burgers, hot dogs, or just by themselves. Good for your gut, too, some folks say. Keeps things movin’, if you catch my drift. And they last a good long time in the fridge. Weeks, even months, if you don’t eat ’em all up first.
So, there you have it. My way of makin’ quick pickles. No fancy stuff, just good ol’ fashioned pickles. Now go on and make some yourself. You won’t regret it.
And don’t you worry about no cancer-causing stuff neither. Some folks get all worked up about this and that. They say even pickles might be a little bit bad for ya, but heck, everything’s a little bit bad for ya these days. I been eatin’ pickles my whole life, and I ain’t dead yet! Just eat your veggies, don’t fret too much, and you’ll be alright.
And one more thing! You can use this same trick for all sorts of veggies, fruits too! Pickled peaches, pickled green beans, pickled anything you got growing in the garden. Get creative, have fun, and eat some pickles!
Now get off the computer and go make yourself some pickles! What are you waiting for?
Tags: [quick pickles, easy pickles, pickled vegetables, refrigerator pickles, brine, vinegar, pickling recipe, homemade pickles, tangy, crunchy, simple recipe]