I’m smitten. It’s Liana Krissoff and her addictive book Canning for a New Generation: Bold, Fresh Flavors for the Modern Pantry. If you have ever been drawn to Mason jars, you must check out this book!
One tidbit in the book is a super easy, no hot water-bath canning needed, recipe for Indonesian Quick Pickle, or ‘Achar Segar.’ It’s so simple that kids can help and it only takes about 10 min. What I love about the quick pickle is that it is something that you can put out with a simple meal like grilled cheese or leftovers, and it makes everything more perky. My husband has taken them to work with his leftovers as well. Many cultures have a recipe along these lines – such as escabeche in Mexican cuisine.
The original recipe called for shallots, sliced lengthwise. To me, they are too powerful. Try a Vidalia onion, snap peas, maybe even cauliflower florets.
Indonesian Quick Pickle from Canning for a New Generation
1 cucumber, julienned (I use an English cuke)
1 carrot, peeled and julienned
Shallots, snap peas, Vidalia onion, cauliflower florets, sliced
4 teaspoons sugar
1 tablespoon Kosher salt
3/4 cup distilled white vinegar (5% acidity)
In a measuring cup or bowl, combine the sugar, salt, vinegar, and 1 1/2 cups warm water and stir until everything is dissolved. Pack vegetables in your jar and pour the solution over them. Refrigerate for at least 3 hours. This will keep in the refrigerator for about 2 weeks. Makes 1 quart.