Fresh Chef Steve Walls

Easy Quick Pickled Vegetables

Quick Pickle Basic Recipe

1 ½ cups white vinegar

1 cup water

3/4 cup granulated sugar

1 tsp kosher salt

2 or 3 bay leaves

5 whole allspice berries
1 1 tsp brown mustard seed

3 juniper berries

1 tsp whole black pepper

1 tsp fennel seeds

5 whole cloves
1 large clove of garlic crushed

1 small hot chile such as habanero or scotch bonnet cut in half (optional)

Put the mustard seed, allspice berries, fennel seed, black pepper, whole cloves and juniper berries in a piece of cheese cloth and tie with a piece of string to make a sack.

1 lb of prepared fresh vegetables such as, baby carrots, cauliflower, sweet onion, beets, etc.

Here is a recipe for quick pickled red onion

1 lb of sliced red onion and ingredients above

Heat the vinegar and sugar in a sauce pan and bring to a boil. Add the spices, garlic and chili, reduce heat and simmer for a few minutes. Add the onions and simmer for 3 min while siring, then let them cool. After they have cooled you can put into jars or other container and keep in the refrigerator. The vegetables improve with time in the fridge, Soft vegetables like onions are ready to eat in a few hours, carrots take a few day.