I'm a big fan of quickly pickled things. I often make a salad of sliced cucumber and red onion, with a dressing of red wine vinegar, a little olive oil, dill, salt and pepper (and sometimes a pinch of sugar if it's too puckery). I like to let it sit for about a half hour, so that the cucumber soften a bit but still retain a little crunch and the red onion starts to turn a feisty magenta.
The Oregonian's food section printed a recipe on Tuesday for "Quickled Kraut," a local restaurant's take on a quick pickled cabbage. It's not as quick as my cucumber salad, they recommend that you make it at least 24 hours before serving, but it sure seems simple to prepare.
Makes about 6 cups
"Quickled" is Grand Central Baking Co.'s name for refrigerator pickles. Whatever you want to call it, this crispy, sweet-sour condiment makes everything better, including an all-American hot dog. Be sure to make it at least a day ahead of your barbecue; it needs time to cure before serving.
- 1 pound green cabbage, thinly sliced (about 8 cups)
- 1 cup apple cider vinegar
- 1/2 cup seasoned rice vinegar
- 1 tablespoon kosher salt
- 2 tablespoons coarse-grain mustard
- 2 tablespoons mustard seeds
- 2 teaspoons white pepper
- 2 tablespoons granulated sugar
- 1/4 cup firmly packed brown sugar
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