Pickled Vegetables

Name: Pickled Vegetables
Yield: Makes about 1¼ pounds (625 g)
Ingredients: Peppercorns, 6; Yellow mustard seeds, 2 teaspoons; Star anise pod, 1, broken into pieces; Sugar, ½ cup (4 oz/125 g); Sea salt, 2 teaspoons; Mix of vegetables, such as French Breakfast radishes, baby carrots, haricots verts, wax beans, and/or okra, about ¼ lb (125 g) each; Mix of vegetables, such as French Breakfast radishes, baby carrots, haricots verts, wax beans, and/or okra, about ¼ lb (125 g) each; White wine vinegar, 2 cups (16 fl oz/500 ml); Celery, 4 stalks; Mix of vegetables, such as French Breakfast radishes, baby carrots, haricots verts, wax beans, and/or okra, about ¼ lb (125 g) each; Mix of vegetables, such as French Breakfast radishes, baby carrots, haricots verts, wax beans, and/or okra, about ¼ lb (125 g) each; Mix of vegetables, such as French Breakfast radishes, baby carrots, haricots verts, wax beans, and/or okra, about ¼ lb (125 g) each

Preparation info

Makes about
1¼ pounds

Difficulty
Easy

Appears in

Better From Scratch

By Ivy Manning

Published 2014

About

You can pickle pretty much any vegetable, so customize your selection based on what’s in season and personal preference. Don’t overlook less frequently serve on a cheese plate, with cocktails, or as a garnish for panini.

Ingredients

Mix of vegetables, such as French Breakfast radishes, baby carrots, haricots verts, wax beans, and/or okra, about ¼ lb (125 g<

Preserve
Vegan
Gluten-free

Method

Trim the radishes, carrots, haricots verts, wax beans, and okra. Cut the celery into 4-inch (10-cm) lengths and cut the radishes in half. Place the vegetables in a large heatproof bowl.

In a small saucepan, combine the vinegar, sugar, salt, mustard seeds, star anise, and peppercorns over high heat and bring to a boil, stirring to dissolve the sugar. Pour the hot vinegar mixture over the