If you are an avid cook, I am sure that you have experienced those times in the kitchen when something just seems to be lacking in the finish product. The unsung hero in the kitchen that can save the day in these situations is some for of acidity. Sometimes a quick squeeze of lemon will do the trick and when that won't due, try making your own quick-pickles! Try this pickling solution on some those vegetables that are sitting in your fridge and then add it to your favorite dishes.
Note: This is not a recipe for making canned pickles. This is a quick-pickle recipe that should be used the day it is made.
3/4 cup white wine vinegar
1 cup water
1/4 cup sugar
1 garlic clove, smashed
1 red chili (optional)
2 Tablespoon salt
1 Tablespoon coriander seed
1 Bay leaf
1) Heat all ingredients in a sauce pan until it has come to a boil
2) Clean the vegetables you want to pickle and place in a cleaned bowl or cup
3) Pour hot pickling solution, making sure all the vegetables are in the solution
4) Let cool to room temperature, and enjoy in your regular cooking applications