Quick Pickles

Quick Pickled Vegetables
Makes about 2 (8-ounce) jars

Have kids mix a solution of cider vinegar, water, sugar and salt together. They then select a variety of vegetables: cauliflower, green beans, carrots, cucumber, radish, fennel and different spices: star anise, cinnamon, peppercorn, all spice, and herbs: dill, parsley, thyme, . They place them in their clean jars, and pour the vinegar solution over them. So easy! While the mixture cools, have the kids create a label for their pickles or pickle company.

Ingredients:
3/4 cup water
3/4 cup apple-cider vinegar
1/4 cup white sugar
1 1/4 teaspoons kosher salt
Spices: Any mix of black peppercorns, star anise, all spice berries, juniper berries, cumin seeds, fennel seeds, cinnamon stick, coriander seeds, red pepper flakes, chili pepper, mustard seed (I like to use about 15 peppercorn, 1 star anise, 1 bay and 5 juniper)
Fresh herbs: like dill, fennel fronds, thyme, parsley, bay
Veggies: Carrots, radish, fennel, cauliflower, red onions, green beans, cucumber (cut into small pieces)

Steps:
1. In a small pot, bring the water, vinegar, sugar, and salt to a boil, stirring to dissolve the sugar. Remove from the heat and cool slightly.

2. Place the spices in 2 (8-ounce) heatproof containers fitted with a lid. Add enough vegetables to fill the containers. Pour the vinegar mixture over the vegetables until covered. Let sit uncovered until cooled. Store covered in the refrigerator for 2-3 weeks.  (Note: boiling vinegar is smelly, but the results are worth it.) Enjoy!
By Children’s Food Lab