During the current period of self-isolation, schools are closed so we are required to deliver distance education to the students. To compensate for the lack of in-class time, I have decided to challenge my students to make a variety of things at home, hopefully also spending some quality time with their loved ones by creating and sharing a meal. A good and simple place to start is with quick pickles. It’s become more important than ever to avoid food waste, and quick pickles are an easy way to stretch the shelf life of lots of different veggies, with ingredients that most people will readily have around the house. There are many variations out there, you can do whatever works for you.
1 cup vinegar
2 cups water
2 tablespoon sea salt
2 teaspoon sugar
prepared vegetables, for pickling
1. Bring water, vinegar, sea salt and sugar to a simmer and heat until the sugar and salt has dissolved.
2. Remove from heat, and immediately pour over prepared vegetables.
3. Let it come to room temperature.
4. Store in the refrigerator for at least 2 hours or until ready to use.
5. Reserve any excess vinegar solution for use in salads.
Note: Shelf life will vary depending on the vegetable, but in our experience this will keep without issue for at least several weeks in the fridge.