Saturday, June 4, 2016

Quick Pickled Vegetables



Don't you enjoy the crunch and acid of pickled red onions on your burger?  I do.  I think these pickled vegetables are a nice summery side dish. I used carrots, red radishes and red onion.  The red color from the vegetables made the whole batch turn pink.  But, they still tasted good.  Any thinly sliced hard vegetable will work well with this preparation.


Quick Pickled Vegetables
Food Network
Makes 2 cups

For the brine:
1 cups white vinegar
1 cup water
1/8 cup salt
1/3 cup sugar
1 Tblsp lemon juice
1/2 tsp peppercorns
1/2 tsp coriander seeds
Slice of ginger root (optional)

2 cups thinly sliced vegetables (cucumbers, carrots, red onions, daikon, or radishes)

In a saucepan boil the water-vinegar mixture and add all the spices.  Put the vegetables in a medium-sized bowl, pour the brine over, let cool and then cover and chill for at least 4 hours.


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