Liana Krissoff

Quick-pickled vegetables

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Preparation info

  • Difficulty

    Easy

Appears in

Slow Cook Modern

Slow Cook Modern

By Liana Krissoff

Published 2017

  • About

This makes about a quart or liter of vegetables, more than you’ll need for a single family meal, but they keep well in the fridge and are excellent to have on hand for snacking, stuffing into sandwiches or quesadillas, or serving alongside any dish that needs a vinegary-tart accent.

Ingredients

  • About 1 pound (455 g) mixed vegetables, such as 2 Persian cucumbers, 4 small carrots, ½ red onion, and 1 serrano chile
  • 1½ cups (360 ml) rice vinegar
  • 2 teaspoons salt
  • 2 teaspoons sugar

Method

Morning

Cut the vegetables into sticks about 2 inches (5 cm) long and ½ inch (12 mm) thick at the widest. Pack them into a quart- or liter-size canning jar or other heat-proof, nonreactive container. In a small saucepan, bring the vinegar, salt, and sugar to a boil, stirring to dissolve the salt and sugar, then pour it over the vegetables and press them down to cover them with the pickling liquid. Let cool to room temperature, then cover and refrigerate until evening. Serve cold. The pickles will keep for several weeks in the refrigerator.

© 2017 All rights reserved. Published by Abrams Books.