Pickled Vegetables
Pickling has long been a practical and affordable way of preserving inexpensive in-season produce. And while you may no longer need to put up dozens of jars to last you through a rough winter, a small batch of bright, crunchy-punchy pickles can be a thrifty, tasty, and colorful addition to your dinner table.
Pouring the hot brine over the vegetables will soften them just a bit and speed the pickling process along. If you’re in a real hurry, the carrots and onion will still be tasty with a four-hour marinade time, but the turmeric fennel needs at least 12 hours for maximum blinding color.
For more highly craveable recipes that’ll help save you some $$$ along the way, check out Shilpa’s monthly column What a Steal.
Recipe information
Yield
8 servings
Ingredients
6
1
1
1
1
2
½
2
Preparation
Step 1
Place 6 small carrots (about 8 oz.), peeled, sliced on a diagonal, and 1 tsp. crushed red pepper flakes in a 2-cup heatproof container. Place 1 medium fennel bulb, trimmed, thinly sliced, and 1 tsp. ground turmeric in another 2-cup heatproof container and 1 medium red onion, sliced ½" thick, in a third container.
Step 2
Bring 2 cups distilled white vinegar, ½ cup (100 g) sugar, 2 Tbsp. Diamond Crystal or 1 Tbsp. plus ½ tsp. Morton kosher salt, and 2 cups water to a boil in a medium saucepan over medium-high, stirring until sugar and salt are dissolved.
Step 3
Pour brine evenly among containers with vegetables and let cool. Cover and chill at least 12 hours and up to 4 days.