It’s not the pickling season here yet! September is the right month for Homemade Pickles, but time doesn’t matter if you have a strong craving for pickles when you finish up all pickles in your pantry. I know I can buy a jar from the market, I always have that option. I’m not that kind though and I LOVE homemade things more! This recipe is also called summer pickles since pickles are made as a preperation for winter and they are mostly eaten in cold days. These pickles are special for summer and you don’t have to wait for these ones. Homemade pickles could never be easier and quicker!
I learnt the recipe for these quick homemade pickles from Yusuf’s grandma, who used to be a very talented cook. She says it is made and served at summer weddings as a complement to main dishes in her city.
Unlike the regular pickles, which are made for winter, these quickly pickled vegetables are chopped and served with the brine. It’s eaten with a spoon like a soup. Another reason that makes it perfect for summer is that it is so refreshing since it’s chilled before serving.
These are ready in less than 30 minutes, yet still have that sourish flavor as good as regular pickles. They are as crunchy too! Who wouldn’t be willing to try these homemade pickles when knowing that it takes less than half an hour?
I used Homemade Verjuice for the brine. I’d like to thank to my mother-in-law for bringing a bag of unripe grapes from her city. We can’t find them here, so you can imagine how happy I was when she took that bag out of a big box full of other local foods. The first food I planned to make with unripe grapes is this Okra and the second was these pickles.
If you can’t find unripe grapes in your area, you can use regular brine too. You can use theKitchn’s Basic Pickling Brine by Emma Christensen if you don’t know how to make it.
- 3 and ½ cup unripe grape verjuice
- 2 tbsp vinegar
- 1 tsp salt
- 1 cucumber, cut into big pieces
- 2 carrots, cut into big pieces
- 200g green pepper, cut into pieces
- Fresh mint sprigs
- 5 cloves garlic
- 1 lime, thinly sliced
- Mix verjuice, vinegar and salt. Put it aside.
- Fill a pot with water. Bring it to boil.
- Boil vegetables for 2 minutes.
- Transfer them directly into cold water.
- Share vegetables into jars.
- Mash garlic cloves gently with a knife, they should still remain whole.
- Put garlic cloves and lime slices in jars among vegetables.
- Place mint sprigs on them.
- Pour verjuice mixture over vegetables.
- Wait it in refrigerator for about 20 minutes.
- Chop the vegetables and serve them in a bowl with the verjuice mixture.