Quick-Pickled Vegetables
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1cup water
- ¼cup rice-wine vinegar
- ¼cup apple-cider vinegar
- 5tablespoons white sugar
- 2teaspoons kosher salt
- 3whole star anise
- 15black peppercorns
- 15whole coriander seeds
- 1serrano chile, split in half
- 6 to 8carrots, peeled, cut diagonally into 3-inch pieces
- 6 to 8small turnips, scrubbed and halved
- 1small fennel bulb, cored and finely sliced
- 2Asian pears, peeled, cored and finely sliced
- 3 to 4rainbow beets, peeled and finely sliced
- ½white onion, finely sliced
Nutritional analysis per serving (6 servings)
182 calories; 1 gram fat; 0 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 43 grams carbohydrates; 10 grams dietary fiber; 27 grams sugars; 4 grams protein; 783 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Bring water to a boil, and pour into a heatproof bowl. Mix with vinegars, sugar, salt, star anise, peppercorns, coriander seeds and chile, and stir until sugar is dissolved.
- Step 2
Arrange prepped vegetables and fruit in a large jar or glass dish, and pour the vinegar mixture over them. (Depending on the size of the container, you may need to mix another batch of the vinegar mixture to cover them.) Let sit at room temperature until the liquid is slightly cooled, then transfer to the refrigerator for at least one hour, or overnight. Eat within the week.
Private Notes
Comments
Yes! Sugar is vital to the pickling process. It feeds the microorganisms that "pickle" the vegetables. Other sweeteners like honey or agave won't work as substitutes here.
This works just as well with 1 1/2 cups rice vinegar or half and half cider vinegar and water. Radishes, especially watermelon radishes, are fun to pickle, and delicious - but be sure to have a tightly sealed container. The pickle smells awful!
Absolutely delicious and incredible simple. I let the fennel, beets, cucumbers, and carrots pickle for close to 24 hrs before my fondue party, and everyone loved them. Pickle the beets separately from the other vegetables because otherwise they dye everything a uniform shade of deep pink.
Michael Camacho, based on the jar of pickled onion from last summer that we are eating now, your suggestion via Thomas Keller's Master Class is that a year is good. I just bought red onion at our local farmers' market to make another batch, and looking forward to having them add crunch to a leftover turkey sandwich come Thanksgiving.
This was easy and delicious. I only used beets, onion and Asian pears (what I had available) and it came out beautiful and delicious. It is a little too sweet so next time I’ll cut the sugar. Does anyone know how long I have to re-use the brine - to add more veggies once the first batch is gone? Or do I need to start over?
I followed the recipe exactly, filling jars with the prepared vegetables, but there was only enough liquid to cover 1/4 of the vegetables. So I had to mix several more vinegar batches. That was not reassuring.
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