It's a great way to bring on the flavor.
bowls of pickled vegetables
Credit: Lennart Weibull

Looking for ways to become a more confident cook at home? Our food editors are here to help. Each week, we shine a spotlight on the exciting things happening in the Martha Stewart test kitchen. Our editors share their best cooking tips, favorite products, new ideas, and more in our weekly series, Out of the Kitchen.

Our food editors know that certain choice ingredients will always rev up an otherwise routine meal. Among their trusted turbochargers are all things piquant and an especial favorite is quick-pickled vegetables.

For Sarah Carey, our editorial director of food and entertaining, the annual ritual of preserving summer produce goes far beyond jams and jellies. She gathers any extra green beans, beets, cauliflower, and carrots, submerges them in an aromatic brine, and enjoys the lip-smacking results for months. "Mix them into rice bowls, pile them on warm pita wedges with hummus, or scatter them on a pizza or creamy soup," she says. There are so many ways to enjoy quick-pickled vegetables and we guarantee you'll get a kick out of them.

Sarah's Quick-Pickled Vegetables

Use these combinations as a start, then try your own mix of vegetables and spices:

• 12 ounces trimmed green beans and 1 peeled, sliced shallot with 2 sprigs tarragon
• 12 ounces peeled roasted beets, sliced into wedges, and 2 cloves garlic  with a pinch of red-pepper flakes
• 5 ounces peeled, sliced carrots with 1/4 teaspoon fennel seeds and 2 slices fresh ginger
• 2 cups cauliflower florets with 1/4 teaspoon ground turmeric and 1 serrano pepper, halved

Once you choose your combination, it's time to make the brine. In a pot, boil 1 1/2 cups distilled white vinegar, 3/4 cup water, two tablespoons each sugar and kosher salt, 1/2 teaspoon each black peppercorns and coriander seeds, three allspice berries, and two dried bay leaves (spices are all optional).

Fill clean jars tightly with vegetables; add herbs and aromatics. Pour boiling brine over to cover; let cool completely.

Cover, label, and refrigerate overnight before using. The quick pickles will keep for up to three months.

Food Styling by Greg Lofts; Prop Styling by Suzie Myers.


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