Spring Garden Quick Pickles

“Quick pickles are a simple way to capture the bright flavours of spring vegetables while adding acidity and crunch to a picnic spread. This recipe combines fresh seasonal vegetables with warm spices, fresh herbs, and a lightly sweetened vinegar brine.”

Difficulty

Intermediate

Yield

Serves 4

Ingredients

1 cup radishes, thinly sliced1 cup cucumber, sliced1/2 cup carrots, thinly sliced1 small shallot, thinly sliced1 cup white wine vinegar1 cup water1 tablespoon granulated sugar2 teaspoons kosher salt1 teaspoon pickling spice1/2 teaspoon fennel seed1/2 teaspoon caraway seed2 sprigs fresh dill, parsley, or tarragon1 strip lemon zest

Equipment

Bowls of various sizesChef's knifeCutting boardDish towelTasting spoonsMedium potMeasuring cupsMeasuring spoonsJar or container for pickling

Gather your mise en place; get together all of the equipment needed for the recipe and gather your ingredients.

Wash and prepare all vegetables. Thinly slice the radishes, cucumber, carrots, and shallot so they pickle quickly and evenly.

Pack the vegetables into a clean jar or container along with the fresh herbs and lemon zest.

Measure the vinegar, water, sugar, salt, and spices.

In a medium saucepan, combine the white wine vinegar, water, sugar, salt, pickling spice, and fennel and caraway seed.

Bring the mixture to a gentle simmer over medium heat, stirring until the sugar and salt have dissolved completely.

Carefully pour the warm brine over the prepared vegetables until fully submerged.

Allow the pickles to cool slightly at room temperature, then refrigerate for at least 30 minutes before serving. The pickles will continue to develop flavour as they sit. They should be kept refrigerated and are best when used within one week of making.