Mixed Pickled Vegetables

Name: Mixed Pickled Vegetables
Yield: fills 2 pint jars
Ingredients: 3 scant cups cleaned vegetables and fruits, sliced 1/4 inch thick, such as: red onions; carrots; beets; radishes; cucumber; scallions (trimmed to 2-inch lengths); whole smashed garlic cloves; rutabaga; green tomatoes; unripe mangoes; Fuyu persimmons; 2 teaspoons mustard seeds; 2 teaspoons coriander seeds; 1 teaspoon black peppercorns; 2 dried bay leaves; 1 teaspoon allspice berries; 2 shallots, quartered; Pinch of red pepper flakes; 2 1/2 cups white wine vinegar; 2 tablespoons honey; 4 teaspoons kosher salt

December 14, 2011

A pickle can be a symphony of flavors. Be creative with pickling spices—try throwing in the whole kitchen sink if you like. Experiment with different accents: cumin seeds and coriander for an Indian pickle; caraway, celery, and mustard seeds to evoke Eastern European flavors; ginger, garlic, bruised lemongrass, and a shot of soy for a taste of Southeast Asia. For a crisp pickle start with crisp fruits and vegetables; those that are just shy of ripe work well.

Recipe notes

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