Time to Make the Pickles!
There are hundreds of pickle versions out there—chef and cookbook author Jennifer Carden explains how she chooses her favorite.
This recipe is adaptable to your tastes. Just taste the brine as you go and adjust for sweet or sour.
I do recommend using plum vinegar, as it gives a distinct flavor. You can find it in the Asian food aisle in most markets. You can also add herbs like fennel flowers, thyme, fresh dill or a tiny hint of rosemary. The finished pickles can be diced and added to tacos or salads, or eaten plain.
Ingredients
SERVINGS: 8 Cup(s)
- 1 1/2 pounds organic carrots, washed and sliced into 3-inch sticks (peeling is optional)
- 1/2 pound organic green beans, washed but kept whole
- 1/2 pound organic radishes, washed and cut into quarters
- 1 medium organic red onion, finely sliced into half moons
- 2 cups water (in addition to the cooking water)
- 3/4 cup vinegar of your choice (I recommend 1 part rice vinegar and 2 parts Ume plum vinegar)
- 1/2 cup or up to 1 cup sugar
- Handful of fresh herbs of your choice (Note: If using dried herbs, use very sparingly.)
- 1 tablespoon plus 11⁄2 teaspoons kosher salt
Instructions
Bring a large pot of water to a boil, then add carrots, green beans and 1 tablespoon salt. Bring the water back to a boil, reduce the heat and simmer for 2 minutes.
Drain the vegetables and immediately rinse them with very cold water to stop the cooking.
Place carrots, green beans, radishes and onions decoratively into about five 8-ounce Mason jars (or fewer, larger Mason jars, as you wish).
Add water, vinegar(s), sugar and remaining salt to a saucepan and bring to a boil. Once the sugar has been completely dissolved, carefully pour the hot liquid over the vegetables in the jars. Let cool to room temperature, cover the jars with their screw-top lids and store in the refrigerator.
These are best after at least a day in the vinegar, and will keep for up to 2 weeks.
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