Quick Pickles

By Chef Chris Koetke

Ajinomoto Health & Nutrition North America Inc.

Ingredients

  • 2 cups water
  • 2 cups distilled vinegar
  • ¼ cup sugar
  • 2 large cloves of garlic, thinly sliced
  • 2 teaspoons yellow mustard seeds
  • 1 teaspoon coriander seeds
  • 1 tablespoon kosher salt
  • 1 ½ teaspoons MSG
  • ¼ teaspoon chili flake (for a spicier pickle, you can increase this to ½ teaspoon)
  • 1 large seedless cucumber
  • 3 celery stalks
  • 2 red bell peppers
  • Note: Other vegetables can be used for this recipe

Instructions

  1. In a medium saucepan, combine water, vinegar, sugar, garlic, mustard seeds, coriander seeds, salt, MSG and chili flake. Bring to a boil and remove from heat. Let steep for 30 minutes.
  2. Meanwhile, prepare the vegetables.
  3. Cut the cucumber into 4 pieces widthwise. Then cut each piece into 8 wedges lengthwise.
  4. Cut the celery into 4-inch pieces. Then cut each piece lengthwise into pieces about ¼-inch wide.
  5. Cut the red peppers in half and remove the seeds. Cut into ¼-inch strips.
  6. Place the cucumber, celery and red peppers into a tall, thin container.
  7. After the 30-minute infusion time, bring the brine back to a boil. As soon as it boils, pour over the vegetables. The vegetables should be covered by the brine.
  8. Let sit until the brine is cool. Place the container in the refrigerator for 24 hours.