We get weekly produce deliveries from imperfectproduce sometimes I forget to customize my order and we wind up with types of produce that I normally wouldn’t have picked. Or, we wind up with a larger quantity of something than what the 2 of us can use in a week. This has been the case with both cucumbers, carrots and radishes recently.
Since the whole idea behind us getting produce from imperfect produce is to reduce waste it seems silly to throw the unwanted or unused produce away. So I made a couple of quick pickles. One a fairly Americanized quick cucumber and onion pickle and the other an Asian style pickled carrot and radish similar to what you may see on a Bahn mi. You don’t really need any fancy equipment for this, These can be eaten same day and held in the fridge for about a week.
Quick Cucumber Pickles
1 large English cucumber or 4 or 5 smaller Persian cucumbers sliced into ¼”. thick slices
½ medium onion peeled quartered and sliced thinly
⅓ cup white or apple cider vinegar
2 TBS salt
⅓ cup sugar
1 cup water
1 sliced green onion
1 sprig of dill (optional)
Slice onion, green onion and cucumbers and place into a large mouth sanitized canning jar. In a small sauce pan, bring water, vinegar, salt and sugar to a boil. Turn off heat and set to the side. Let mixture cool to room temperature. Once cooled, pour liquid over cucumber and onion making sure to leave a little space at the top of the jar. Top with a sanitized lid and place in the fridge. These can be eaten immediately and stored in the fridge for up to a week.
Pickled Carrots and Radish
Traditionally, these are made with daikons rather than radishes. But since the whole idea was to use up some excess produce I used the radishes I had on hand. I used my food processor to grade the carrots and radish, but a box grater can also be used. I strained out some of the excess liquid so I had something that looks like this:
1 bunch carrots washed. peeled and grated
1 bunch radish tops removed, peeled and grated
½ cup sugar
2 TBS salt
⅓ cup each rice wine vinegar and white vinegar
1 clove star. anise
1 tsp peeled and crushed ginger
4 cups warm water
Mix the warm water, sugar, salt and vinegars until the sugar and salt is dissolved. Place star anise, cloves and ginger into the bottom of clean 1 qt canning jar then add carrots and radishes. Cover the vegetables with the brine mixture until completely covered. Top with a sanitized lid. Store in the fridge for up to 1 week.