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Quick Pickles with Szechuan peppercorn
Alyssa

Quick Pickles with Szechuan Peppercorn

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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings: 2 quarts
Ingredients Method

Ingredients
  

  • A quart of loosely packed vegetables sliced at 1/4 inch.
  • My mix included:
  • 1 English cucumber
  • 4 small carrots
  • 1 bunch of radish
  • 1 small shallot
  • 2 cups apple cider vinegar
  • 2 cups of water
  • 1/4 cup kosher salt
  • 1 tablespoon sugar
  • 1 teaspoon Szechuan peppercorns

Method
 

  1. Wash and dry all of your veggies. Slice them each into 1/4 inch rounds and layer them in a large 2-quart jar (or two 1-quart jars).
  2. Add the Szechuan peppercorns on top of the sliced vegetables, dividing the peppercorns betwene the jars if you're using two.
  3. In a medium saucepan, bring the apple cider vinegar, water, salt, and sugar to a boil. Once boiling and the sugar and salt have dissolved, carefully pour the liquid over the vegetables (splitting between the two jars).
  4. If you do not have enough liquid to completely cover the vegetables, add additional water to cover completely.
  5. Seal the jars and place them in the fridge to set for at least 30-minutes prior to eating, though best if they sit 2-hours or longer.
  6. Pickles can keep in the fridge for up to 2-weeks.