Saturday, August 29, 2009

Pickled Vegtables

Fast Homemade Pickles
from Everyday Food

Brine:
  • 3 cups white vinegar
  • 1 1/2 cup sugar
  • 2 tsp coarse salt
  • 1/2 tsp mustard seed
  • 1/2 tsp celery seed
  • 2-4 small chilies (optional)
  • 1/4 tsp ground turmeric

Bring to boil. Stir until sugar is dissolved.

Vegetables:
  • fresh dill with
  • 4 small cucumber (cut 1/8 inch thick, sprinkle with salt, pat dry after 15 minutes)
- or -
  • 1 lb green beans (trimmed)
- or -
  • 10 ounces pearl onions (soak 10 minutes in water and trim)
- or -
  • 2 fennel bulbs (trim and cut in 1/2 inch slices)
Arrange in jar. Pour in hot brine to cover vegetables and seal. Refrigerate until cool. Store for up to a week.

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