Christopher Kimball’s Pickled Vegetables Recipe
Seasoned farm-stand shoppers know you have to grab those asparagus stalks the moment they’re pulled out of the dirt or risk missing the season’s peak produce. To extend the life of your loot, try quick pickling, suggests Christopher Kimball, founder of the food-media company Milk Street. It’s quicker and easier than pressure canning, and “you get these wonderful flavors and textures that…add new dimension to your meals,” he says.
- Salt vegetables for 30 to 60 minutes before pickling. This will remove water, allowing them to better absorb the brine.
- Don’t bother tracking down fancy vinegar; a basic white or cider variety will work.
- Your pickles will last in the refrigerator for about a month. “But they’ll probably be gone before then anyway,” Kimball adds.
Makes about 4 cups
1 large onion (3/4 lb.), halved and thinly sliced lengthwise
½ lb. carrots, peeled, halved lengthwise and thinly sliced on a bias
2 jalapenos, thinly sliced crosswise
5 tsp. kosher salt
1 c. distilled white vinegar
1 c. water
½ c. white sugar
½ tsp. black peppercorns
½ tsp. coriander seeds
¼ tsp. red pepper flakes (optional)
6 allspice berries
1 bay leaf
In a bowl, toss together the onions, carrots, jalapenos and salt. Let sit for 30 to 60 minutes. Transfer the vegetables to a colander and rinse well, then set aside to drain.
Meanwhile, in a medium saucepan over high, combine the vinegar, water, sugar, peppercorns, coriander, pepper flakes, if using, allspice and bay leaf. Bring to a boil, then reduce to medium and simmer for 5 minutes.
Transfer the vegetables to a canning jar or a heatproof, lidded container. Pour the hot brine over them, ensuring they are fully submerged. Cool to room temperature, about 2 hours, then cover and refrigerate for up to 1 month.
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