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I always have a myriad of pickled veg in my fridge. It's the perfect addition to tacos, sandwiches, salads or a cheese board, adding that little vinegary kick you didn't know you were missing. Use this recipe as a base for pickling just about anything—let your imagination run wild!
Recipe and Headnote Rachel Dolfi
- 3 cups vegetables, such as carrots, cucumbers or peppers
- 1 cup white vinegar
- 3 tablespoons sugar
- 2 tablespoons whole spices, such as peppercorns, cumin, coriander or bay leaf
- 1 tablespoon salt
- 1 cup ice cubes
This recipe uses 3 (6-ounce) glass jars with resealable lids, but any clean glass jars with lids will work.
Prepare your vegetables by cutting them to fit the glass jars. The vegetables can be in coins, matchsticks, or left whole, depending on the size of your jars.
Once the vegetables have been cut to the proper size, add 1 cup of vegetables per jar. Set the jars aside.
In a small pot on medium low heat, add the whole spices. Toast until fragrant, shaking the pot frequently, 1-2 minutes, depending on the spices.
Add the vinegar, salt and sugar and increase the heat to medium high. Stir until the salt and sugar are dissolved. Allow the mixture to come to a simmer and then remove from the heat.
Add the ice cubes and stir to melt the ice. Once the liquid has cooled and is lightly chilled, pour the liquid into a heat proof measuring cup with a spout. Then add equal parts of the pickling liquid into each jar. Screw the lids on tightly and place in the fridge.
Allow each jar to sit for at least 12 hours for a lightly pickled vegetable and up to two weeks for fully pickled vegetables. Enjoy!