Anybody Can Pickle!
By Pamela Morgan
Ok. I know I know, we’ve written about pickling before; so why again?
It’s because I love this quick pickle method and its such an easy way to make vegetables taste zingy!!!
Here are a few new ideas.
We are pickling veggies every week here at FWF
It’s so colorful and delicious and a great snack.
BTW, you can use any vegetable… any!!!
Buy your Fall veggies from the local market and start pickling!
Pickling 
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- Prep Time: 10m |Cook Time: 5m |Total Time: 15m
- Yield: 3 jars
Ingredients
- 1 pound radish, carrots, or cauliflower
- 1 cup rice wine vinegar
- 1/2 cup water
- 1/2 cup sugar
- 1 tablespoon salt
- 1 teaspoon coriander
- 1 teaspoon black peppercorn
- 1 teaspoon fennel seeds
- 1 teaspoon mustard seeds
- 4 each, bay leaves
Instructions
- Clean and thinly slice radish, carrots, or cauliflower.
- In a medium saucepan bring the vinegar, water, and seasoning to a boil for 5 minutes.
- In a clear 1-quart jar pack the thinly sliced vegetable until they are tightly stuffed
- Pour the brine over the vegetables to cover completely.
- Let it cool, then cover and refrigerate.
- The longer you pickle the vegetable the better.
- You can keep the jars refrigerated for up to 3 months.
Cookbook author and entertaining expert, Pamela Morgan is the owner of NYC based Flirting with Flavors, where she offers exclusive cooking parties, inspirational seminars and special events. She is highly regarded as a special event planner, culinary consultant, cookbook author, and is a food & entertaining editor for Hamptons’s Cottages and Gardens. Pamela sees food as a flirtation: sexy, provocative, and a little mysterious. Her desire is to teach you how to flirt your way into a full on passion for cooking and entertaining! Visit her web site for recipes, entertaining inspiration and much more.
You’ll find fabulous cooking tips, how to videos, and awesome recipes from expert chefs.
