Take the bounty from your vegetable garden and preserve it through the winter with help from chef Tom Kepner. No matter what you’re growing, you can probably pickle it, and Kepner’s recipe keeps things flexible so that any type of vegetable can be used. The easy part is putting together the brining juice; the hard part is waiting. But in about a week, you’ll have sweet and tangy sandwich toppers (or little snacks to eat with your hands).
- 1 cup apple cider vinegar
- 1/2 cup water
- 1/4 cup kosher salt
- 1 teaspoon whole mustard seed
- 1/4 teaspoon turmeric
- 1/2 cup sugar
- 1/4 cup sliced garlic
- 1/4 cup thinly sliced Spanish or Vidalia onion
- 2 pounds sliced pickling cucumbers or mixed veggies (fennel, cauliflower, green beans, etc.)
- Combine apple cider vinegar, water, kosher salt, whole mustard seed, turmeric, sugar and sliced garlic in a pot on the stove. Bring liquid up to 190-200 degrees. Make sure sugar and salt has dissolved, then pour hot liquid over the veggies.
- Seal in jars and chill in an ice bath. Pickles will be ready in 5-7 days. Enjoy!