Pickled Vegetables

Recipe courtesy Mad Hungry with Lucinda Scala Quinn

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. 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. 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. 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.