This all-purpose brine yields lip-smacking pickles that are salty, tangy, and just slightly sweet. The pickles make great Father's Day gifts when placed in jars adorned with our clip art designs printed on clear decal sheets.
- Yield: Makes 2 cups
Photography: Raymond Hom
Source: Martha Stewart Living, June 2011
- 2 cups vegetables (peeled pearl onions, small radishes, or sugar snap peas)
- 1 1/2 teaspoons salt
- 1 tablespoon sugar
- 2 teaspoons pickling spices (penzeys.com)
- 1/2 teaspoon whole black peppercorns
- 1/2 cup white vinegar
Place vegetables in a jar just large enough to hold them when packed. Bring 1 cup water, salt, sugar, pickling spices, and peppercorns to a boil in a medium saucepan, stirring to dissolve sugar. Remove from heat; stir in vinegar. Pour over vegetables to submerge. Seal jar; refrigerate radishes and peas overnight, onions for at least 3 days.