Pickled Vegetables

Yield: about 4 pints

The original recipe was for cauliflower, but it works well with carrots, Brussels sprouts, green beans, daikon radish, peppers, cauliflower – you name it!

Ingredients for pre-brine:

  • 2 small heads cauliflower (or equivalent volume of other vegetables – about 4 cups)
  • 1 1/2 ounces salt (about 3 tablespoons fine sea salt or 5 tablespoons kosher salt)

Ingredients for pickling brine:

  • 1 quart white wine vinegar (6 percent acidity)
  • 1 cup sugar
  • 1 tablespoon kosher salt
  • 1 bay leaf
  • 5 whole black peppercorns

Procedure for pre-brining:

  1. Clean cauliflower and cut into very small florettes, about 1- by 1/2-inch, and place in a large bowl. If using other vegetables, slice, quarter, or prepare them as you please.
  2. Dissolve salt in 3 quarts cold water. Add enough pre-brine to cover the florettes. Cover and refrigerate for 2 days. Meanwhile, make the pickling brine.

Procedure for pickling:

  1. Combine vinegar, sugar, salt, bay leaf and peppercorns in a non-reactive saucepan; bring to a boil. Turn off heat and let cool completely. Refrigerate to chill through.
  2. After the second day, drain and rinse the vegetables. Pack vegetables into glass jars with tight-fitting lids. Add enough cold pickling brine to completely submerge the vegetables. Screw on the lids. Refrigerate for 5 days before serving. These will keep in the refrigerator for several weeks.

Source: San Francisco Chronicle/Chef Staffan Terje

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