Sexy Mother Foodies Can Quick-Pickle That!

by Christina on July 20, 2012

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.
Mix together:

  • 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.

{ 6 comments… read them below or add one }

Casey@Good. Food. Stories. July 21, 2012 at 3:28 am

Is it still quick pickling if you have last summer’s pickled veg hanging out in your fridge a year later? Just asking hypothetically, of course….

Reply

Christina July 21, 2012 at 1:08 pm

I believe the technical term is “slow pickling” for those veggies. Hypothetically speaking, those year-old veggies get kinda soggy and flat after a year or so. I think kimchee gets better (and by that I mean stronger and funkier) but it also feels scarier. Pretty sure mine is going to stomp over and tap me on the shoulder one day, demanding “When are you going to eat me???”

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Suburban Kamikaze August 5, 2012 at 9:08 pm

Oh no. You are not taking me down this path. But it looks delicious. And it certainly sounds easy… (resistance crumbling a little here.) Love this site, and it was great meeting you at BlogHer12.

SK

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Christina August 16, 2012 at 3:04 pm

Great meeting you, too!
And looks are a big part of pickling for us. My girls love the way the radishes turn everything pink after awhile. That is, unless I point out that they’re eating radishes.

Reply

PragmaticMom August 6, 2012 at 8:07 pm

Hi SexyMotherFoodie,
Ah Momofuku! I knew I liked you when I met you at BlogHer12 when we were both parched and searching for water in vain. Hope you found some!

Love your quick pickling ideas. I have the Momofuku cook book, and noted that I could actually make this recipe and still have not done it. Thanks for the inspiration!

How did you find BlogHer12? I bet you were not impressed with the food!

Reply

Christina August 16, 2012 at 3:05 pm

Fantastic meeting you!
Not so fantastic to have had to look so hard for a glass of water amid the sodas and “unimpressive” food, though.
Looking forward to following PragmaticMom, and your many successes!

Reply

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