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Pickled Vegetables

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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.

Source: Martha Stewart Living, June 2010

Ingredients

For the Pickling Spices (Makes Enough for 1 Version)

For the Pickling Brine (Makes Enough for 1 Version)

For Cucumber Variation (Makes 3 Quarts)

For Carrot Variation (Makes 2 Quarts)

For Beet Variation (Makes 2 1/2 Quarts)

Directions

Cook's Notes

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

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Reviews

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  • John7B
    26 MAR, 2012
    During the broadcast, Calder question whether coriander was related to parsley. Lucinda seemed to say "no", which is true. But the answer deserved a better explanation: coriander (seeds) are from the leafy cilantro plant. (In fact in some European recipes, "cilantro leaves" are referred to as "coriander". So read carefully.)
    Reply
  • John7B
    26 MAR, 2012
    During the broadcast, Calder question whether coriander was related to parsley. Lucinda seemed to say "no", which is true. But the answer deserved a better explanation: coriander (seeds) are from the leafy cilantro plant. (In fact in some European recipes, "cilantro leaves" are referred to as "coriander". So read carefully.)
    Reply

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