Vinegar Pickles

Name: Vinegar Pickles
Ingredients: 1 1/2 cups white wine vinegar; 1 1/2 cups water; 2 1/2 tablespoons sugar; 1 teaspoon salt; 1 bay leaf; 2 or 3 sprigs thyme; 1/2 teaspoon coriander seeds; 2 whole cloves; 1 dried cayenne pepper or a pinch dried chile flakes; Assorted vegetables: carrots, fennel, turnips, cauliflower and broccoli florets, onions, green beans, okra, beets

10 ingredients

7 steps

Ingredients

1 1/2 cups white wine vinegar
1 1/2 cups water
2 1/2 tablespoons sugar
1 teaspoon salt
1 bay leaf
2 or 3 sprigs thyme
1/2 teaspoon coriander seeds
2 whole cloves
1 dried cayenne pepper or a pinch dried chile flakes
Assorted vegetables: carrots, fennel, turnips, cauliflower and broccoli florets, onions, green beans, okra, beets

Directions

1

Combine the vinegar, water, sugar, salt, herbs, spices, and pepper in a nonreactive saucepan, bring to a boil, then lower the heat to a simmer.
2

Prepare assorted vegetables by peeling, if needed, and trimming and cutting them into same-size shapesquartered small turnips, sliced fennel, whole or halved small carrots, sliced beets.
3

Because cooking times will vary, cook the different vegetables separately in the simmering brine.
4

Let cool and serve at room temperature, or chill.
5

A similar method for especially tender young vegetables such as carrots, radishes, fennel, and turnips is to macerate, not cook, them in the brine.
6

Heat the brine to boiling, then let it cool to room temperature.
7

Soak the vegetables separately for 30 to 60 minutes, until they are flavored through yet still retain their crunchy freshness, drain, then chill to further crisp and refresh them.