Skip to main content

Pickled Vegetables

These quick pickles make nice nibbles with drinks, and are great served with charcuterie. You can vary the vegetables according to what looks best in the market—just make sure they are fresh and attractive and that you cut them into roughly the same size so they become tender at the same time.

Recipe information

  • Yield

    serves 4

Ingredients

1/8 cup kosher salt
1/4 cup sugar
3 cups red wine vinegar
3 cups water
2 tablespoons black peppercorns
1 tablespoon coriander seeds
1 tablespoon mustard seeds
3 fresh bay leaves
6 to 8 cloves garlic, halved lengthwise
10 ounces pearl onions, peeled, trimmed, and halved lengthwise
1 bunch baby beets, trimmed and cut into eighths
1 head cauliflower, broken into tiny florets
1 bunch baby carrots, peeled, trimmed, and halved lengthwise
1 bunch radishes, trimmed and quartered
3 red jalapeño chiles, sliced thickly crosswise

Preparation

  1. Step 1

    In a large pot, combine the salt, sugar, vinegar, water, peppercorns, coriander seeds, mustard seeds, bay leaves, garlic, and onions. Place over high heat and bring to a boil, stirring occasionally. When the mixture reaches a rolling boil, add the beets, cauliflower, carrots, radishes, and chiles and remove from the heat.

    Step 2

    Once the mixture has cooled to room temperature, transfer the vegetables and brine to a nonreactive container and chill. The vegetables will keep for 1 to 2 weeks refrigerated in a tightly covered container.

Ethan Stowell's New Italian Kitchen
Read More
Khao niaow ma muang, or steamed coconut sticky rice with ripe mango, is a classic in Thai cuisine—and you can make it at home.
With just a handful of ingredients, this old-fashioned egg custard is the little black dress of dinner party desserts—simple and effortlessly chic.
With rich chocolate flavor and easy customization, this hot cocoa recipe is just the one you want to get you through winter.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
A slow-simmering, comforting braise delivering healing to both body and soul.
Crunchy and crowd-pleasing, this salad can be prepared in advance and customized to your heart’s content.
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
Summer’s best produce cooked into one vibrant, silky, flavor-packed dish.