Preparation

Quick Pickles
Red onion pickles
• 1 red onion (or 1 Spanish onion or 3 regular onions)
• 10 mL (2 tsp.) salt and water to cover
• 60 mL (1/4 cup) cider vinegar
Let the sliced onions marinate in the water and salt for about 20 minutes until the onions have softened.
Drain and pour the cider vinegar over them. Let them marinate for 2 hours.
Keep in the refrigerator for up to 1 week.

Cucumber pickles
• 1 English cucumber (or 3 Lebanese cucumbers), finely sliced
• 60 mL (1/4 cup) rice vinegar
• 15 mL (1 tbsp.) sugar
• 5 mL (1 tsp.) salt
• 15 mL (1 tbsp.) coriander, chopped
Mix and marinate for 20 minutes.

Radish pickles
• 12 to 15 finely sliced radishes
• 60 mL (1/4 cup) rice vinegar
• 15 mL (1 tbsp.) honey
• 5 mL (1 tsp.) salt
Heat the ingredients together for 30 seconds. Cool.

Recipes from the MPM’s resident chef, Nicole Anne Gagnon.