quick pickled vegetables

So many carrots.
And beets.
And turnips.
Oh, and red onions.
And maybe cauliflower if you are lucky.
Make them last a little longer.
Make quick refrigerator pickles.

These were a star at my last dinner party, just because of their prettiness and lovely snap. I’ve been meaning to suggest them- I’m just sorry that it has taken me so long. But here they are right in time for fall carrots. Go wild on these, you’ll want more no matter how many you make.

Fresh-Pickled Vegetables
from Alice Waters, The Art of Simple Food

This recipe will make 3 1/2 cups pickling brine. Anything can be pickled (within reason), but favorites are definitely carrots, turnips, green beans and little onions.

1 1/2 cups white wine vinegar
1 3/4 cups water
2 1/2 tablespoons sugar
1/2 bay leaf
4 thyme sprigs
Half a dried cayenne pepper or a pinch of red pepper flakes
1/2 teaspoon coriander seeds
2 whole cloves
1 garlic clove, peeled and cut in half
a big pinch of salt

Combine all of the ingredients in a medium pot and pring to a boil. Cook each type of vegetable separately in the boiling brine, scooping them out when they are cooked but still crisp. Set them aside to cool. Once all the vegetables have cooked and cooled, and the brine has cooled to room temperature, combine the vegetables in a large jar, cover with the brine, and refrigerate. They are ready to eat right away.


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