Spring and summer are perfect times to pickle the bounty of nature. Spring is particularly good for wild or foraged vegetables such as ramps or mushrooms; however, almost any vegetable is delicious pickled. This is a great all-purpose recipe, but feel free to tweak it with different herbs or spices to customize it.
- 8-12 cups fresh vegetables of your choice
- 2 quarts water
- 12 oz. red wine vinegar
- 12 oz. rice wine vinegar
- ½ cup plus 1 tablespoon kosher salt
- 7/8 cup sugar
- 2 tablespoons coriander seeds
- 2 tablespoons mustard seeds
- Clean and cut the vegetable to be pickled into desired size and shape and set aside in glass jars, leaving room for liquid. Remember, softer-fleshed vegetables will cook quickly and are better left in a larger size.
- Place all remaining ingredients in a large pot and bring to a boil, tasting to make sure brine is balanced.
- Pour boiling liquid over the desired vegetables to be pickled, covering completely; cover and leave on the counter overnight.
- Refrigerate after they have cooled to room temperature.
Note: Pickles are good in the fridge for 3-6 months.
Recipe courtesy of Mill Street Bar & Table, Executive Chef Geoff Lazlo