How To Make Pickled Vegetables
How to Make It
1. Put everything in a pot or big pitcher and stir until the sugar and salt have dissolved.
2. Fill canning jars with the various vegetables, one type per jar, then top with aromatics (see below).
3. Pour the brine over the vegetables until completely covered and screw on the cap.
4. Taste the next day to see how the flavor and texture are developing; adjust by adding ingredients, if necessary. Refrigerate for up to two months.
For Beets Halve beets (enough to fill a jar) and add 4 thyme sprigs.
For Carrots Cut the green stems of slender carrots to ¼ inch (enough to fill a jar), add 5 smashed garlic cloves, 2 dried chilies, 3 or 4 thyme sprigs, and 1 tbsp toasted coriander seeds.
For Fennel Halve and slice small fennel bulbs lengthwise (enough to fill a jar), add 5 smashed garlic cloves, 2 dried chilies, 3 strips orange zest, and 2 rosemary sprigs.
Six Seasons: A Way with Vegetables, by Joshua McFadden