Quick Pickles

 

Don't you love the little dishes of pickled vegetables that you get when you go to a Korean restaurant? And pickled onions are so good on burgers or sandwiches. I found this easy recipe and kept the brine to make different kinds of pickled vegetables every few days. It takes about a day or two for the flavors to set. Cucumbers, shallots, beets, carrots, and radishes are all delicious pickled.

Quick Pickles
From NY Times Cooking

Recipe by Tejal Rao

1 cup boiling water

1/4 cup rice wine vinegar

1/4 cup apple cider vinegar
5 Tblsp sugar

2 tsp kosher salt

3 whole star anise 

15 black peppercorns

15 whole coriander seeds

1 cup of diced or sliced vegetables, such as cucumbers or onions

Combine boiled water with the vinegars and spices in a covered container. Stir until the sugar is dissolved. 

Add the chopped vegetables. Let stand at room temperature until the mixture is cool. Cover and transfer to the refrigerator for at least one hour, or overnight. Consume within a week.