The idea of actually puttin’ food by feels very “autumn 2011″ to the Sexy Mother Foodie. Sterilize? Seal? Process? You’ve got to be kidding me. Who really does that? (No offense if you do. Seriously. But my guess is that you probably don’t have three kids.)
Instead, when those Tokyo turnips and French breakfast radishes from her weekly farm share start to pile up, SMFs turn to what is known in lay terms as the Quick Pickle.
And it only takes a few minutes…
First, wash and chop whatever sturdy young veggies you happened to have laying around.
Truth be told, Sexy Mother Foodies don’t really care about what they’re pickling, as that salt and sugar really does make anything taste pretty good. (And I’m not just writing this for the Portlandian “we can pickle that!” crowd)
Next, find an old plastic takeout container and lid. Fancier folk and SMFs prefer mason jars, but no need to sterilize here. Dishwasher-clean is fine.
This is my go-to recipe for quick pickling, adapted from Momofuku.
- 1 cup hot tap water
- 6 TBSP sugar
- 2 tsp salt
- 1/2 cup rice wine vinegar
- (Anything else that feels right… peppercorns? Bay leaves? Chilies?)
Fill a one quart mason jar with vegetables.
Cover with liquid.
In a few days, they’ll be deeply seasoned. After a few weeks, less crunchy but still picklicious.
Voila. Not only have you just saved a few pounds of vegetables from spoiling, but you’ve made a plan.
Next time the weather gets hot, just make some ramen noodles with prepared dipping sauce (you can find bottled soup for somen or soba in most Whole Foods or Asian markets) and serve topped with a few of these pickles. The derring do add some of the brine to the broth, but do so cautiously, as it is fiercely salty-sweet.
These pickles are just as good with grilled meats and rice for an instant, pretty impressive vegetable course.