What is a “quickle?” Why a quick pickle, of course. It’s a term I’ve picked up from the owners of an amazing food truck, El Gastrónomo Vagabundo. Almost any vegetable can be quickled, but in this case I’ve taken my inspiration from this post which I found through Pinterest.
The original recipe calls for a ratio of 2 parts sugar to 1 part vinegar. I don’t like things to be so sweet, so I went 1:1, which is honestly still plenty sweet enough. I also didn’t have celery seed, and only have black mustard seeds, so I went with those and some dried dill, plus some chili flakes for a bit of a kick. With an abundance of cucumbers coming from the garden, and no signs of production slowing, I’m sure I’ll be playing with this recipe all summer.
The plan is to let these sit in the fridge for a bit, and when the vicious heat returns my husband can take a jar to work for a refreshing lunch. This size jar is perfect for his lunch cooler, and it will be a nice break from taking sandwiches every day.
- Enough cucumber, onion and pepper slices to fill 4 250ml jars
- 1 clove of garlic, minced
- 1 cup white sugar (I attempted to use brown, but I could tell immediately that it was just going to be wrong)
- 1 cup white vinegar
- 1 tbsp Kosher salt
- 1 tsp mustard seeds
- 1/2 tsp dried dill
- 1/2 tsp chili flakes
In a small, non-reactive saucepan, combine the sugar, vinegar, salt and seasonings. Bring to a boil and stir to dissolve the sugar. Remove from the heat and let cool slightly.
Meanwhile, divide your vegetables and garlic between your four jars. Pour the brine over them (make a bit more sugar/vinegar mixture if there isn’t enough). Store in the fridge, allowing a week or so for the flavours to blend. Will keep for a month or two.