Pickled Vegetables
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WHAT YOU NEED:
BASIC BRINE: 1 cup water ½ cup distilled vinegar 1/3 cup white sugar 1 tsp salt or 1 ½ cup water ½ cup rice vinegar 1 Tbsp white wine vinegar 5 Tbsp sugar 1 Tbsp salt |
METHOD:
Making brine: In a small saucepan, heat water, vinegar, sugar, and salt until the sugar is fully melted. Remove from heat. Use hot brine immediately. Let cold brine cool to room temperature.
HOT BRINE:
The warm temperature enhances flavor by extracting more of the vegetable juices. This is great for any vegetable that is a little softer, such as red onions, lemons, carrots, beets, and mustard seeds.
COLD BRINE:
Cold brine helps preserve the texture and crunch of vegetables, especially those that are more fragile, such as cucumbers, green beans, radishes, and jicama.
PICKLING:
Slice the vegetable and pack it into a jar that has a lid.
Pour enough brine into a jar that covers the vegetable.
Put the lid on and rinse the outside of the jar.
For hot brine, let it cool to room temperature before placing it in the fridge.
For cold brine, place directly into the refrigerator.
Let sit in the fridge for a day or two before using.
Adding herbs or spices to vegetables can also enhance flavor.
Dill, cilantro, chives, and parsley all do well in cold brine, whole peppercorns, mustard seeds, fennel seeds, allspice berries, and garlic also do well in hot brine.
Making brine: In a small saucepan, heat water, vinegar, sugar, and salt until the sugar is fully melted. Remove from heat. Use hot brine immediately. Let cold brine cool to room temperature.
HOT BRINE:
The warm temperature enhances flavor by extracting more of the vegetable juices. This is great for any vegetable that is a little softer, such as red onions, lemons, carrots, beets, and mustard seeds.
COLD BRINE:
Cold brine helps preserve the texture and crunch of vegetables, especially those that are more fragile, such as cucumbers, green beans, radishes, and jicama.
PICKLING:
Slice the vegetable and pack it into a jar that has a lid.
Pour enough brine into a jar that covers the vegetable.
Put the lid on and rinse the outside of the jar.
For hot brine, let it cool to room temperature before placing it in the fridge.
For cold brine, place directly into the refrigerator.
Let sit in the fridge for a day or two before using.
Adding herbs or spices to vegetables can also enhance flavor.
Dill, cilantro, chives, and parsley all do well in cold brine, whole peppercorns, mustard seeds, fennel seeds, allspice berries, and garlic also do well in hot brine.