epicurious1.0
Pickled Vegetables
A small batch of fridge pickles made with regular old carrot, onion, and fennel will bring out your inner homesteader.
👥 8 Servings👤 Shilpa Uskokovic📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●saucepan
📝 Preparation Steps
1
Place 6 small carrots (about 8 oz.), peeled, sliced on a diagonal, and 1 tsp. crushed red pepper flakes in a 2-cup heatproof container. Place 1 medium fennel bulb, trimmed, thinly sliced, and 1 tsp. ground turmeric in another 2-cup heatproof container and 1 medium red onion, sliced ½" thick, in a third container.
. crushed red pepper flakes1 tspmedium fennel bulb, trimmed, thinly sliced1. ground turmeric1 tspmedium red onion, sliced ½" thick1
2
Bring 2 cups distilled white vinegar, ½ cup (100 g) sugar, 2 Tbsp. Diamond Crystal or 1 Tbsp. plus ½ tsp. Morton kosher salt, and 2 cups water to a boil in a medium saucepan over medium-high, stirring until sugar and salt are dissolved.
distilled white vinegar2 cups. Diamond Crystal or 1 Tbsp. plus ½ tsp. Morton kosher salt2 Tbsp
3
Pour brine evenly among containers with vegetables and let cool. Cover and chill at least ⏱️ 12 hours and up to 4 days.
Reviews & Ratings
Share your thoughts and feedback about this recipe
Write a Review
Community Feedback
0 ReviewsLoading reviews...