Pickled Vegetables

Pickled Vegetables

Ingredients

  • 2 cups rice vinegar
  • 2 cups water
  • 2/3 cup white wine vinegar
  • 3 T granulated sugar
  • 3 tsp kosher salt
  • 1 1/2 lbs vegetables (see instructions below)

Instructions

Combine ingredients and additional flavorings (see below) together in medium non-reactive saucepan.

Bring to simmer.

Pour over vegetables held in a large non-reactive storage container (like a mason jar).

Cover.

Cool to room temperature and refrigerate overnight before serving.

COMMON ADDITIONAL FLAVORINGS

Crushed garlic, dry spices (dill, mustard, coriander, cumin, paprika, tumeric, black peppercorns, red chile flake), fresh herbs (tarragon, rosemary, thyme, oregano)

COMMON PICKLED VEGETABLES

Cucumbers, carrots, cauliflower, hot or sweet peppers, green beans, asparagus (blanch first), beets (cook first), celery, fennel. Larger vegetables should be cut into smaller strips, coins or pieces.

http://emulsifiedfamily.simpleseasonallocal.com/recipes/appetizers/pickled-vegetables/

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