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
Preparation
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.
