Pickling’s a great way to prepare vegetables for a cold meal or snack. This is the fast and easy method that takes less than an hour and will give you something that will keep in the fridge for weeks. It’s perfect for anyone who wants to take some time on the weekend to cook for the coming week.
If you have space or an attraction to ornamental or single use implements, then run out and get those decorative pickling jars. If not, a ceramic bowl will do just fine.
Brining Liquid (good for 2 pounds of vegetables)
- 2 cups white wine vinegar
- 2 cups water
- 2 tbsp sugar
- 1 tbsp mustard seed
- 10 peppercorns
- 1 bay leaf
- 2 cloves garlic, crushed
- 1 green chili, capped and quartered
- 1 tsp salt
Vegetables (whatever you want, approximately 2 Lbs)
- In the picture’s a medium cauliflower, 6 spring onions and a half pound of grape tomatoes.
You can also use broccoli, carrots, cucumbers, shallot or onion, garlic, peppers, okra or any other vegetable. The important thing to remember is to lightly steam the harder, starchier vegetables like cauliflower, garlic or carrot so that they’ll more readily absorb the brine.
Begin by prepping the vegetables, and giving a light steam to the heartier ones. Then place them in a ceramic bowl.
Put the brining ingredients in a sauce pan over high heat, and stir until it comes to a boil and the sugar and salt are dissolved. Pour this into the bowl and weight the vegetables down with a plate. If the vegetables are not completely submerged, bring equal parts vinegar and water to boil and pour it over the mixture until everything is covered by brine. Then seal the bowl with saran wrap or a lid.
Let the bowl sit on a counter for several hours, or even overnight, so that the brine can work its wonders. It’s character will get more complex the longer it sits. Refrigerate for up to two hours before serving. Simple, easy, and really good.