Quick and Easy Pickled Vegetables

Everyday Food, July/August 2009

Turn summer's fresh vegetables into Fast Homemade Pickles.

Line a rimmed baking sheet with paper towels and lightly sprinkle with coarse salt. Arrange 4 small cucumbers, sliced 1/8 inch thick, on sheet in a single layer and sprinkle with salt. Cover with a second layer of paper towels. Let stand 15 minutes, then pat dry.

Green or Wax Beans 
Remove stem ends from 1 pound green or wax beans.

Pearl Onions 
Soak 10 ounces pearl onions in ice water for 10 minutes. Using a paring knife, trim and peel onions.

Trim and cut off fronds from 2 fennel bulbs. Cut bulbs lengthwise through core into 1/2-inch-thick slices.

CauliflowerTrim and cut 1 head cauliflower into florets.

BeetsPreheat oven to 450 degrees. Wrap beets in parchment-lined foil. Bake until tender, about 1 hour. Let cool slightly, then rub off skins; discard. Cut beets into 3/4-inch-thick wedges, and divide evenly among jars.

CarrotsPeel baby carrots, leaving whole. Bring to a boil in liquid. Then transfer to jars.


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