C – Fast pickles!
Just what we needed right now. Jim ate all of the pickles! The fastest pickles we had in the refrigerator take about 2 weeks to make. This one is overnight. Usually, we cool our pickling liquid completely.
But, with this recipe we decided to keep it a little warm to get the pickling process started faster. I was a little reluctant to use warm pickling liquid because it might result in softer pickles that aren’t crispy.
These didn’t end up that way, though, since I cooled the liquid a little. The pickles were still crisp.
I love the look of these pickles. I love the bright orange marigold color with the green cucumbers and white onions.
I think if these were on the shelf at the grocery store next to regular pickles, I would pick up these first to see what was in it.
| Edible Flowers Week: Marigold Cucumber Quick Pickles |
- 4 Persian cucumbers, sliced into ¼ inch thick pieces
- 2 Marigold flowers, pedals pulled and stems discarded
- ½ white onion, sliced ¼ inch thick pieces
- ½ cup white vinegar
- ½ cup water
- 2 Tbsp salt
- 2 Tbsp sugar
- 1 Tbsp black peppercorns
- In a small sauce pan, place the pedals of one of the marigolds, white vinegar, water, salt, sugar and peppercorns. Bring to a boil and let simmer for 5 minutes. turn off heat and let it cool for about an hour.
- Place white onions and cucumbers onto a jar.
- Once the pickling liquid has slightly cooled, add it to the jar.
- Add the remaining marigold pedals into the jar.
- Let sit in the refrigerator overnight.
- Serve.
- Enjoy!
The marigold doesn’t add too much flavor to the pickles. But, the flowers are edible and they change the color of the liquid to a light yellow.
If you are looking for a quick pickle recipe make this one. It’s a great recipe to try.