Wednesday in Japan, quick pickles

Weaver and several friends wanted to know how I made Quick Japanese Pickles.

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I grew up  eating Polish foods which has a lot of pickled dishes and pickles.
So I just love anything pickled, along with Japanese and Korean pickled veggies.

One of my favorite foods are Japanese Quick Pickles.

Super easy to make, with none of the bother, for me of the water bath

or special jars and equipment.
You just make them and eat. You can keep them a week

or so if they last that long.
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Green beans, carrots and onions and radishes.

I follow several blogs where they grow their own food and pickle, jar, jam or chutney 

every bit of their crops and it looks so wonderful and tasty. Plus necessary for cold,
icy, wet or snowed in winter where they live.

Quick pickled shallots and green beans. We used them right away for dinner.

As for me I drive just down the street and pick my veggies and fruit there.

If I am making a certain dinner I will plan to make the pickles the day before or that morning.

Mostly I just look in the refrigerator and see if any veggies are there for pickling to eat with my lunch,  dinner or to snack on. 

I will have them on rice for a simple breakfast or lunch you can also add a protein, on a Banh mi
Vietnamese- French sandwich (the way John Grey loves Scotched Eggs I adore Banh mi)
Chopped up and added to Ramen or Pho (Vietnamese Noodle soup)

Fabulous on cheeseburger, next to a main dish or just to munch on.

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 Vegetarian Pad Thai with tofu and crunchy carrots, radishes and cucumbers.

Duck stew with pickled veggies.

The basic brine is Japanese rice or a white vinegar, water some sugar and salt.

It is either cooked or fresh.

That is it. 

Of course you can add some herbs or spices.

If you can make Oshinko which are crunchy pickles that are made by salting

and pressing carrots, radishes or cucumbers. I don't make these but so yummy.

For carrots, green bean (blanched) and cucumbers you will boil 

1 cup of vinegar (rice or white vinegar)

1/2 cup sugar (I never add this much to sweet for me. I use way way less.

1 teaspoon of salt

1/2 teaspoon mustard seeds, celery seed and black peppercorn

Bring to a boil.

I never measure so I am just guessing here.
Put veggies in jars add, lemon slices, red pepper flakes, chilies, garlic or whatever you like.

Pour in hot liquid, let cool, cover and refrigerate for at least a day before
eating. Good for a week. If they last that long.
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 Jicama

Garlic and Jalapeno

For onions I just use apple vinegar, water a pinch of salt and sugar mix well.
Use a plastic bag or dish, cover and let sit for at least 15 minutes to a hour at room temperature

Radishes are the same just use rice or white vinegar.

This works well for eating right now or later in the day.
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I have to be careful of nightshades so cooked onions are fine but if I want to eat

a raw onion I need to do a quick pickle or I get a headache after a few bites.

Quick pickling just works great for me.
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Kumquats

Now for something new. I haven't tried this yet but instead of tossing your stems

from  kale  to your chickens or compost you can pickle them !

Shock # 2

Avocado Pickles

What ?
Just what did I say ?

If you want an avocado right away and all you have are hard really rock hard

avocados this is for you.

From "The Kitchen"

I cup vinegar, white or rice.

1 cup of water 

1/2 half cup of sugar (way to sweet for me I will cut way back )

1 tablespoon salt

1/2 teaspoon whole peppercorns 

1/2 teaspoon red pepper flakes (I added more)

Extras:

garlic, mustard seeds (I use) caraway seeds, coriander seeds

Place vinegar, water, sugar, salt peppercorns, red pepper flakes, add any other extras
you want and bring to a boil, stir occasionally to dissolve the sugar and salt.
Remove from heat and let cool to room temperature.

Peel and pit avocado. Slice or cube. Put into jars and pour over the cool brine.
Completely cover the avocados.
Cover and refrigerate for at least two hours. Will keep up to a week.

I thought this too sweet. The next time I make this I will add garlic, onion, chilies
and whatever. While I like my guacamole very natural, salt, pepper, lemon or lime juice,
that's all and Oh My Goodness no tomatoes !
I think  these "pickles" will work with whatever you toss in.
Like Ceviche the acid "cookes the avocado" or so I think !
But really what do I know.

I have "lost" many of my pickled veggies photos.
So the few I did find I hope helps.

Also: Tomorrow is Mountain Day.
So everyone go hug a Mountain and that means you especially Willian !

pickled. . . parsnip
music. . . How Big, How Blue, How Beautiful,  Florence + The Machine