Pickled Vegetables

Name: Pickled Vegetables
Yield: serves 4
Ingredients: 1/8 cup kosher salt; 1/4 cup sugar; 3 cups red wine vinegar; 3 cups water; 2 tablespoons black peppercorns; 1 tablespoon coriander seeds; 1 tablespoon mustard seeds; 3 fresh bay leaves; 6 to 8 cloves garlic, halved lengthwise; 10 ounces pearl onions, peeled, trimmed, and halved lengthwise; 1 bunch baby beets, trimmed and cut into eighths; 1 head cauliflower, broken into tiny florets; 1 bunch baby carrots, peeled, trimmed, and halved lengthwise; 1 bunch radishes, trimmed and quartered; 3 red jalapeño chiles, sliced thickly crosswise

December 14, 2011

These quick pickles make nice nibbles with drinks, and are great served with charcuterie. You can vary the vegetables according to what looks best in the market—just make sure they are fresh and attractive and that you cut them into roughly the same size so they become tender at the same time.

Recipe notes

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