There are just some thing we don’t cook enough and some arts that get lost over generation – the quick pickle is one of those things. Quick pickled onions (and other vegetables) were once a staple of many kitchens and are an easy way to add flavour to a meal with minimal effort.
In the context of what I am writing about, a ‘quick pickle’ simply means something that is pickled and eaten at the same meal. It is not preserved and can be prepared in micro quantities. My Grandfather (“Pepe”) was a giant fan of slicing cucumbers and marinating them in white vinegar as he prepped a fish supper. He would pull the slices from the vinegar with his fingers (one at a time) and individually salt them as he ate his fish. This was extra special if cucumbers had just come from the garden.
We tend to lightly cook most of our quick pickles (a recipe will follow).