Pickled Vegetables

Name: Pickled Vegetables
Ingredients: 1/8 cup kosher salt; 1/4 cup sugar; 3 cups red wine vinegar; 3 cups water; 2 tablespoons black peppercorns; 1 tablespoon coriander seeds; 1 tablespoon mustard seeds; 3 fresh bay leaves; 6 to 8 cloves garlic, halved lengthwise; 10 ounces pearl onions, peeled, trimmed, and halved lengthwise; 1 bunch baby beets, trimmed and cut into eighths; 1 head cauliflower, broken into tiny florets; 1 bunch baby carrots, peeled, trimmed, and halved lengthwise; 1 bunch radishes, trimmed and quartered; 3 red jalapeno chiles, sliced thickly crosswise

15 ingredients

5 steps

Ingredients

1/8 cup kosher salt
1/4 cup sugar
3 cups red wine vinegar
3 cups water
2 tablespoons black peppercorns
1 tablespoon coriander seeds
1 tablespoon mustard seeds
3 fresh bay leaves
6 to 8 cloves garlic, halved lengthwise
10 ounces pearl onions, peeled, trimmed, and halved lengthwise
1 bunch baby beets, trimmed and cut into eighths
1 head cauliflower, broken into tiny florets
1 bunch baby carrots, peeled, trimmed, and halved lengthwise
1 bunch radishes, trimmed and quartered
3 red jalapeno chiles, sliced thickly crosswise

Directions

1

In a large pot, combine the salt, sugar, vinegar, water, peppercorns, coriander seeds, mustard seeds, bay leaves, garlic, and onions.
2

Place over high heat and bring to a boil, stirring occasionally.
3

When the mixture reaches a rolling boil, add the beets, cauliflower, carrots, radishes, and chiles and remove from the heat.
4

Once the mixture has cooled to room temperature, transfer the vegetables and brine to a nonreactive container and chill.
5

The vegetables will keep for 1 to 2 weeks refrigerated in a tightly covered container.