pickled vegetables.

Ingredients:

  • 1lb of vegetable. (onion, beets, cucumbers, carrots, beans, cabbage, etc.)

  • spices, (black peppercorn, garlic, dill, coriander seed, mustard seed, dried chillies, fennel seed, juniper berries, allspice, mustard seed, etc.)

  • 1 cup (250g) filtered water.

  • 1 cup (250g) white distilled vinegar.

  • 1 tbsp (15g) kosher salt.

  • 1/8 cup (30g) sugar.

Equipment:

  • saucepan.

  • heat-proof jars/containers.

Yield:

  • ~1lb pickled vegetables.

Execution:

  1. pickling solution, spices.

  • If using any dry spice or seed, toast them in a dry pan until aromatic before using.

2. vegetable cuts, and pickling solution.

  • Cut your vegetables to your desired shape, place them into a heat-proof glass container.

  • Add the water, vinegar, sugar and salt to a small saucepan and bring to a boil, cut the heat and add your spices

  • Pour your pickling solution over the vegetables and let them cool to room temperature.

  • If your vegetables float and rise above the liquid, place a paper towel or piece of cling film against the vegetables to keep them submerged.

  • Once room temperature, cover with a lid and store in the fridge for 2-3 weeks.