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Make ahead/storage
These pickles can be stored
in the refrigerator, covered,
up to 2 weeks. About 4 cups total from
the following fruit and
vegetables:
-
Cauliflower florets, blanched
and shocked*
-
Carrots, peeled, sliced
thin, blanched and shocked
-
Pearl onions, blanched,
shocked, and peeled
-
Baby beets, blanched and
shocked (keep beets separate
from other vegetables, other
than onions)
-
Red onions, thinly sliced
-
Mango, peeled and thinly
sliced
-
Yellow wax beans, stemme
-
Baby corn, husked
-
Kiry cucumbers, gherkins,
or cornichons
-
Hot peppers, such as serrano
or jalapeno
-
Firm grape tomatoes
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Jewish Cooking for all
Seasons
Fresh, Flavorful Kosher
Recipes for Holidays and
Ever Day |
Bring all the ingredients
for the pickling liquid
to a boil in a medium nonreactive
saucepan. Tighlty pack the
vegetables into two 1-quart
glass jars with plastic-coated
lids. Pour the hot pickling
liquid over the vegetables.
Allow the mixture to cool
uncovered. Cover the jars
and let stand at room temperature
for 2 hours.
To serve, remove pickles
from brine and season with
salt and pepper
*Blanching and shocking:
vegetables are boiled (blanched)
in lots of salted water
just until tender, and then
they are plunged into ice
water (shocked) to stop
the cooking.
Jewish Cooking for all Seasons
by Laura Frankel
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