Cucumbers get all the fame in the pickle world, but come winter when cucumbers aren’t in season, radishes, fennel, beets, and butternut squash are all game to get brined. If you don’t want the beets to stain the other vegetables, you can either substitute yellow beets or don’t include them at all. The best part about pickles is that as long as you stick to the ratios, the recipe will work. Once you feel comfortable with the method, you can switch up the spices or vegetables to your liking.
1 cup white vinegar or apple cider vinegar
1 cup water
1 tablespoon kosher salt
1 tablespoon granulated sugar
2 whole dried chiles
2 bay leaves
2 teaspoons brown mustard seeds
2 teaspoon coriander seeds
2 black peppercorns
1 ½-inch knob fresh ginger, thinly sliced
1 pound mixed winter vegetables, such as radishes, fennel, and peeled beets and butternut squash, thinly sliced
Sat fat 0.01g
How to Make It
Combine vinegar, water, salt, and sugar in a saucepan; bring to a boil over medium-high, stirring until dissolved. Remove from heat.
Divide chiles, bay leaves, mustard seeds, coriander seeds, peppercorns, and ginger between 2 (1-pt.) wide-mouth jars. Tightly pack in sliced vegetables.
Carefully pour hot vinegar mixture over vegetables into jars, filling to ½-inch from top. Tightly seal jars with lids. Let cool completely, then chill in refrigerator for at least 48 hours before serving. The vegetables keep, in their brine and refrigerated, for up to 1 week.
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