This all-purpose brine yields lip-smacking pickles that are salty, tangy, and just slightly sweet.
- 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.