BOB & LENORE's COOKBOOK
© 2011 EVOO CANNON BEACH COOKING SCHOOL VEGETABLES, FRUITS, SALADS, SALSAS, SLAWSVegetables, quickly brined, pickled
As served in our Farmers Market Dinner Shows. When I do it I double this recipe
Ingredients:
2 quarts cut cleaned and cut vegetables (i.e., sliced cucumbers, quartered radish, julienne kohlrabi, carrot coins, or mixture)
1/4 cup salt
1 quart ice cubes
2-3 cup sugar
2 1/2-3 cup white vinegar
1 1/2 teaspoon each spice (turmeric, whole clove, light & dark mustard seed, red pepper flakes)
Method:
Soak cut vegetables in a stainless steel or glass container with salt and ice at room temperature for three hours. Meantime, in sauce pot, bring to boil sugar, vinegar, and spices. Set aside. Drain / dry vegetables well and add to hot vinegar & spice mixture. Leave on heat 3-5 minutes and until vegetables are about 145 degress F but mixture should not boil again. Chill uncovered until temperature drops to 40 degrees F or less. To serve, lift out of juice and drain. Serve.
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