BOB & LENORE's COOKBOOK
© 2011 EVOO CANNON BEACH COOKING SCHOOL VEGETABLES, FRUITS, SALADS, SALSAS, SLAWSPICKLED VEGETABLES, QUICK
This is not true pickling; rather, we use vinegar to get the job done quickly. We have pickled several vegetables using this recipe, including, shallots, white onion, kohlrabi, carrot coins, cucumber, etc.
Ingredients:
2 quarts cleaned and cut vegetables of choice
1/4 cup salt
1 quart ice cubes
1-2 cups sugar
2 1/2- 3 cups white vinegar
1 1/2 teaspoons spice (dried dill, whole clove, mustard seed, red pepper flakes)
Method:
Soak cut vegetables in a stainless steel or glass container with salt and ice at room temperature for 2-3 hours. Meantime in saucepan, bring sugar, vinegar and spices to boil. Set aside. Drain/dry vegetables well and add to the hot vinegar & spice mixture. Leave on heat 3-5 minutes and until vegetables are about 145 degrees but mixture should not boil again. Chill uncovered until temperature drops to 40 or below and cover and keep refrigerated until needed. Drain to serve.
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