pickle recipe Archives | GFF Magazine https://gffmag.com Gourmet gluten-free magazine with recipes and lifestyle and travel tips for food lovers Thu, 22 Feb 2024 23:53:07 +0000 en-US hourly 1 https://wordpress.org/?v=6.7.2 https://gffmag.com/wp-content/uploads/2019/04/cropped-gff_favicon-32x32.jpg pickle recipe Archives | GFF Magazine https://gffmag.com 32 32 Quick Pickles https://gffmag.com/quick-pickles/ https://gffmag.com/quick-pickles/#comments Tue, 24 Aug 2021 18:02:00 +0000 https://gffmag.com/?p=228788 Read More]]> The perfect way to use up an abundance of fresh summer produce, this gluten-free recipe is a very quick way to add a lot of flavor to crunchy cucumbers. Other vegetables work too–beans, hot peppers, carrot strips. The pickles are a great addition to sandwiches and salads, but they’re also amazing right out of the jar!

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Quick Pickles

Slice some cukes, make a quick brine, cool and refrigerate. Pickles will be ready to enjoy in a few hours.
Servings 2 pint-sized jars
Author Cindy Rice

Ingredients

  • 5-6 fresh, small cucumbers ("cukes"), with thin skins
  • 1/4 small red onion thinly sliced
  • 1/4 small sweet red pepper thinly sliced
  • 4 garlic cloves smashed
  • 1 cup vinegar, any kind (we like a mix of champagne and red wine vinegars)
  • 1 cup water
  • 2 tablespoons maple syrup
  • 2 teaspoons kosher salt
  • 1/2 teaspoon celery seed
  • 1/4 teaspoon crushed red pepper or to taste

Instructions

  • Slice the cukes and place them in two pint-sized mason jars.
  • Add the sliced red onion, sliced sweet peppers and garlic cloves to the jars. Try to fill the jars completely.
  • Make the brine:  In a saucepan, combine the water, vinegar, maple syrup, salt, celery seed and red pepper flakes.
  • Bring the mixture to a simmer and pour over the vegetables to fill the jar.
  • Let cool, cover and store in fridge for at least a few hours.

Photography Cindy Rice

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