These Quick Dill Dip Pickles will be the perfect side dish to the Pressed Fajita-Chicken Sandwiches.
Quick Dill Dip Pickles
Serves 20
3 cups water
2 TBSP salt
1/4 cup sugar
1 tsp red pepper flakes
2 TBSP Wildtree Dill Dip Blend
1/4 cup apple cider vinegar
1 pound assorted vegetables, sliced (Carrots, Cucumber, Radish, Onion, Squash, etc)
In a large pot, bring all ingredients except for vegetables to a boil. Immediately pour over veggies in a separate, heat proof bowl. Place large plate over vegetables to ensure they are submerged in brine. Allow to brine for 4-18 hours. Drain liquid and serve.
Thanks for this recipe! One question, do you refrigerate the veggies while they are brining?
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hope this helps - it's from wildtree's research chef...The answer is, in fact, no. The only reason to refrigerate anything is to slow bacterial growth or prevent molding. Because the brine is boiled first and added to the vegetables while still well over 165°F, everything under the surface of the brine is sterile. On top of that, the sugar, salt, and vinegar content all help prevent bacterial growth and the plate helps keep airborne pathogens out. They can be refrigerated, but it is not necessary.
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