Quickles
Ingredients: 1 lb firm vegetables (carrots, green beens, red onion, cucumber, asparagus, broccoli etc) 4 cloves garlic 8 sprigs dill 1 tbsp black peppercorns 1 cup vinegar (apple cider or white wine) 1 tbsp kosher salt Special Equipment: 2 mason jars with lids Instructions: Peel and cut vegetable into desired shapes, eg spears, medalions, rings etc Divide vegetables into 2 mason jars. Include 2 cloves garlic, 4 sprigs dill, and 1/2 tbsp black peppercorn in each In small sauce pan, combine 2 cups water, 1 cup vinegar, and 1 tbsp kosher salt to a boil, making sure the salt dissolves Pour vinegar mixture over vegetables Let cool before screwing caps back on, then refrigerate for at least 24 hours Yield: 2 mason jars of quickles Source: The Diabetes Code by Jason Fung Tips: This recipe makes classic garlic dill quickles. There is plenty of room to play with other herbs that will impart different flavours. Seeing that the brine was made with three cups of liquid, I thought that ...