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Pickled Vegetables

The same brine and spices are used for the cucumber, carrot, and beet variations, so it's easy to make a batch of one kind -- or one of each for a large crowd. This carrot recipe was featured on an episode of "Mad Hungry with Lucinda Scala Quinn."

Pickled Vegetables

Source: Martha Stewart Living, June 2010

Ingredients

For the Pickling Spices (Makes Enough for 1 Version)

  • 1 teaspoon whole black peppercorns
  • 1 teaspoon whole coriander seeds
  • 4 fresh bay leaves

For the Pickling Brine (Makes Enough for 1 Version)

  • 2 cups white vinegar
  • 2 cups water
  • 2 tablespoons sugar
  • Coarse salt

For Cucumber Variation (Makes 3 Quarts)

  • 3 pounds Kirby cucumbers, trimmed and sliced into 1/8-inch-thick rounds or 1/2-inch-thick spears
  • Coarse salt
  • 6 garlic cloves
  • 9 dill sprigs

For Carrot Variation (Makes 2 Quarts)

  • 8 bunches (3 pounds) small carrots with stems, peeled, stems trimmed
  • 4 serrano or jalapeno chiles
  • 6 garlic cloves

For Beet Variation (Makes 2 1/2 Quarts)

  • 12 medium red or golden beets (2 3/4 pounds), trimmed and scrubbed well
  • 1 piece ginger (1 1/2 inches), peeled and sliced 1/8 inch thick
  • 4 strips orange peel (4 inches each), preferably organic, washed well
  • 1 habanero chile, thinly sliced

Directions

  1. To make the cucumber variation: Wash and sterilize 3 quart-size jars. Toss cucumbers with 3 tablespoons salt, and place in a colander set over a bowl. Refrigerate for 1 to 2 hours. Drain, rinse, and drain again. Divide cucumbers, garlic, and dill among jars. Divide pickling spices (recipe above) among jars. Bring pickling brine ingredients (recipe above) and 2 teaspoons salt to a boil in a medium saucepan, and pour over cucumbers. Let stand until cool. Cover, and refrigerate.

  2. To make the carrot variation: Wash and sterilize 2 quart-size jars. Bring pickling brine ingredients (recipe above) and 1 tablespoon plus 1 1/2 teaspoons salt to a boil in a medium saucepan. Add carrots, and return to a boil. Divide carrots with liquid evenly between jars. Cut about a 2-inch slit into side of each chile. Divide chiles, garlic, and pickling spices (recipe above) evenly between jars. Let stand until cool. Cover, and refrigerate.

  3. To make the beet variation: Wash and sterilize 2 quart-size jars and 1 half-quart-size jar. Preheat 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. Divide ginger slices, orange peels, chile slices, and pickling spices (recipe above) evenly between jars. Bring pickling brine ingredients (recipe above) and 1 tablespoon plus 1 1/2 teaspoons salt to a boil in a medium saucepan, and pour over beets. Let stand until cool. Cover, and refrigerate.

Cook's Notes

Storage: Pickles can be kept, refrigerated, for up to 1 month.

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