April Food In Jars Challenge: Quick Pickles

The Food In Jars challenge for April was to make a "quick" pickle (AKA refrigerator pickle).

Hmmm.  There are no pickling cucumbers to be found around here this time of the year.  So what other veggies could I pickle?  Carrots?  Nope, already have a jar of them in the fridge.  Cauliflower?  Not at $5.79 a head...for a little head!   Asparagus?  It is just coming into season, so not yet.

Then I found the recipe...

Pickled cherry tomatoes!

Easy to get.  Inexpensive.  And you want them firm so they don't mush up on you.

I found the recipe at:

http://www.prettyprudent.com/2012/09/entertaining-food/how-to-pickle-tomatoes-a-yummy-recipe-to-preserve-tomatoes/

We have done a bit of early tasting and they are getting better as they mellow.  The 24 hour test was a bit puckery...

I wasn't done playing though and I found an even easier quick pickle recipe...

Pickled eggs!

We went a bit fancy with the first batch ~ turmeric pickled eggs.  Then more simple for the second batch ~ dilly pickled eggs.

Aren't they pretty?

You have to let them soak for at least 3 days, which we impatiently did.  And we had another winner!  Two actually...

Turmeric Pickled Eggs

For 8 eggs in a quart jar I used this spice mix that I made up:

1 1/2 cup apple cider vinegar

1/2 cup water

2 t turmeric

1 t peppercorns

1 t salt

pinch red pepper flakes

1 t juniper berries

2 t coriander seeds

2 bay leaf

Dilly of a Pickled Egg

For a pint jar I used these spices (I had extra brine for this one):

1 1/2 cup ACV

1/2 cup water

1 t peppercorns

pinch red pepper flakes

3 t dill seed

1 bay leaf

Success all the way around!  I'll be revisiting quick pickling when produce comes into season.