Sometimes you don’t want to wait six weeks for the sweet tangy brine of your  homemade pickles. That’s when you make a quick pickle. My personal favorite are pickled shallots. In less than two hours, you have yourself a sweet and crunchy condiment for your next burger or sandwich or a marriage made in heaven tossed with a fresh cucumber salad.

Other quick pickle recipes to check out:

Quickly Pickled Green Beans By Pickle This.com

Quick Pickled Asparagus By Group Recipes

Quick Pickled Red Onions by Molly Wizenberg

Above Photo by feministjulie

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This is a beautiful tart and refreshing relish. Since you use the whole orange, including the rind, it is important to allow the relish to mellow for at least 2 days before serving, so today is the day to make it!

No Cook Cranberry Orange Relish

1, 12-ounce package cranberries
1 orange, unpeeled
1 cup sugar

Pick through the cranberries and remove any bad ones. Cut the orange into eights and remove the seeds. Place half the cranberries and half the orange in a food processor, fitted with the steel blade, and pulse until the mixture is evenly chopped, but not pureed. Transfer to a medium bowl. Repeat with the remaining cranberries and orange.  Combine all ingredients in bowl and stir in the sugar.

Cover and refrigerate for at least 2 days or up to 2 weeks.  Serve chilled or at room temperature.

Makes about 2-1/2 cups

Optional: this is also tasty with chopped pecans.

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