While we do not always advise to use our vinegar for pickles as it can take a good amount of your bottle to do so, it really is perfect for a quick pickle and you can save the brine to use for salad dressings, make a hot sauce, or dipping sauce of some sort with it. As for a true pickle, we like to fermented in a salt brine for a few days, acids will naturally form and preserve the fruit/veggie.
We like to quick pickle things like unripened green starfruit, unripe fruit of any sort, ripe fruit even, onions, jalapenos, cabbage, just about anything you can think of can be a quick pickle. Sometimes we even just chop up garlic and chilis throw them in a little bowl of vinegar and serve that as a condiment on the table for a few days until it is all eaten.
Quick Pickles:
1 cup vinegar
1/2 tsp salt
1 cup veggie of choice
Optional to add peppercorns, chilis, herbs, garlic, etc to spice it up
1. Place your veggie sin a bowl or cup and pour the vinegar, salt, herb brine over top
2. If your veggies are not submerged add more vinegar and even some water if you please
3.;Let marinate for a few hours before service
These will last on the counter for a day or two, but if you plan to eat them over several, keep them in the fridge pretty much indefinitely.
