Quick pickling (or as we call Quickling) is a great and fast way to transform an ingredient. The difference between pickling and quickling is that you heat the vinegar mixture first and it pickles the vegs in anywhere from 20 - 30 min (as opposed to overnight). We have quickled: sliced shallots and radishes for a fish taco topping, green onions for a crispy skin fish, julienned red bell peppers for pork and cucumbers for a stand alone side. Feel free to change up and try different vinegars depending on what your quickling.
Ingredients
¾ C Cider vinegar
1 Garlic clove, smashed
¼ C Water
1 tsp Sugar
1 T Pickling spices
1 Red bell pepper, julienned
1 T Salt
1 Shallot, thinly sliced
Directions
Combine vinegar to sugar in a small sauce pot and bring up to heat. As soon as it starts to boil, turn off heat and cover. Let your mix steep anywhere from 20 - 40 min (the longer it steeps, the more intense the flavor). Strain your liquid and discard the contents. The liquid should still be warm (or even hot), but if it's cooled down bring it back up to heat. Pour the pickling liquid over your peppers and shallots. Let them sit anywhere from 20 - 30 min but taste often. They can quickly become over pickled and way too sour. Once finished, remove from the liquid and cool in the fridge.
