I've been expanding my pickling horizons lately. I made a few batches of Pink Pickled Radishes earlier this summer, and recently I've added carrots and peppers to the repertoire.
This might seem a little backwards since I've never actually made pickled cucumbers, but I have big plans for that in the next few weeks as cukes are just coming into season here. In the meantime, I'm topping everything I eat with these guys. I used the same brine recipe for both batches, and I think it would work well with almost any veggie.
Quick Pickled Veggies
Adapted from Smitten Kitchen, originally from Gourmet Magazine
1 bunch carrots, 6-7 gypsy peppers, or any other fresh veggie that you'd like to pickle, cut into small pieces
1 1/4 cups water
1 cup cider or plain white vinegar (the cider vinegar makes for a sweeter, milder brine)
1/4 cup sugar
2 garlic cloves, lightly crushed
1 1/2 tbsp salt
1. Place veggies in a heatproof jar or resealable container.
2. Combine the remaining ingredients in a small saucepan and bring to a boil, then reduce heat and simmer for 2 minutes.
3. Pour brine over veggies (I found a funnel helped greatly with this) and allow to cool to room temperature before covering. Seal and refrigerate at least overnight.
Pickles will keep in the fridge for 1 month.
This might seem a little backwards since I've never actually made pickled cucumbers, but I have big plans for that in the next few weeks as cukes are just coming into season here. In the meantime, I'm topping everything I eat with these guys. I used the same brine recipe for both batches, and I think it would work well with almost any veggie.
Quick Pickled Veggies
Adapted from Smitten Kitchen, originally from Gourmet Magazine
1 bunch carrots, 6-7 gypsy peppers, or any other fresh veggie that you'd like to pickle, cut into small pieces
1 1/4 cups water
1 cup cider or plain white vinegar (the cider vinegar makes for a sweeter, milder brine)
1/4 cup sugar
2 garlic cloves, lightly crushed
1 1/2 tbsp salt
1. Place veggies in a heatproof jar or resealable container.
2. Combine the remaining ingredients in a small saucepan and bring to a boil, then reduce heat and simmer for 2 minutes.
3. Pour brine over veggies (I found a funnel helped greatly with this) and allow to cool to room temperature before covering. Seal and refrigerate at least overnight.
Pickles will keep in the fridge for 1 month.
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3 comments:
Pickling is a great way to preserve the bounty of the season of plenty for use during the seasons of little.
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