Simple, Quick- Pickled Vegetables
Description
This is a very simple recipe and use it as a guide: you can use more or less fennel, peppers, onion, etc. I have used the pickling liquid recipe, which I adapted from this pickled radish recipe from David Lebovitz, for a number of vegetables including carrots, turnips, and beets. It’s simple and good. I never process the jars, but the vegetables seem to keep indefinitely in the fridge.
Ingreadient :
- 2 cups water
- 2 cups cider vinegar
- 1 tablespoon + 1 teaspoon sugar
- 1 tablespoon + 1 teaspoon kosher salt
- 2 to 3 red, orange, or yellow bell peppers, seeded and thinly sliced
- 1 to 2 bulbs fennel, thinly sliced
- 1 onion, peeled and thinly sliced
- 2 cloves garlic, peeled and thinly sliced
- 1 hot chili pepper, thinly sliced on the bias, optional
Direction :
- In a large non-reactive saucepan, bring the water, vinegar, salt, and sugar to a boil, until the sugar and salt are dissolved.
- Meanwhile, place the sliced peppers, fennel, onion, garlic, and chili peppers in a large bowl. Pour the pickling liquid over top. Press with a spatula to submerge.
- Transfer the vegetables and liquid to storage containers. I love these deli containers, but glass canning jars are nice, too. Let cool to room temperature, then refrigerate. Store for weeks if not longer.
