Transform vegetables into a tangy, crunchy topping for your salad, sandwich, or grain bowl by making these super simple QUICKLES!
Have you heard about our Young Chefs’ Club? Members get a themed (and kid-tested) box delivered each month!
In medium microwave-safe bowl, combine vinegar, sugar, and salt. Heat in microwave until hot and beginning to bubble at edges, 1 to 2 minutes. Use oven mitts to remove bowl from microwave (ask an adult for help). Stir mixture with spoon until sugar dissolves.
Persian cucumbers are very small cucumbers with thin skins, tiny seeds, and a crunchy texture. They are usually sold in packs of four or six. If you can’t find Persian cucumbers, use one English cucumber instead.
You can also shred cabbage with the slicing disk of a food processor. Here’s how to shred cabbage with a chef’s knife:
What makes a pickle a pickle? Pickles are vegetables or fruits that are preserved (treated so that they last longer before spoiling). They’re great eaten on their own or used as a topping for sandwiches, salads, grain bowls, tacos, and more.
There are different ways to make pickles, but the fastest method is to make quick pickles—also known as “quickles”! To make quick pickles you first prep your vegetables, usually by slicing or chopping them. Then you pour a brine over the veggies and let them sit for a while. The brine is typically made from vinegar, salt, sugar, and sometimes spices to add flavor.