Pickling!

Pickling Note

First of all, for those fascinated by the manipulation of fresh vegetables into condiment, casserole, or otherwise, I Highly recommend Alice Water’s In the Green Kitchen.  It is more of a collection of techniques than it is a standard cookbook.  Perfect for the CSA subscriber. 

In her book, I found this simple approach to refrigerator pickling:

Pickling can extend the life of a vegetable and is appropriate for carrots, cukes, radishes, zucchini, yellow squash, peppers, onions and beets.

She starts with the brine:

1 ½ cup white vinegar

1 ½ cup water

2 ½ T sugar

2 cloves

1 bay leaf

2-3 sprigs of thyme

½ teaspoon coriander seeds

Pinch chili flakes

Bring all of the above to a boil.

Meanwhile, quarter or slice your vegetables (s).

Remove the boiled brine from the stove and cool to room temperature.
Soak the vegetable(s) separately for an hour or so.

Drain and chill.

Serve after chilling or put in a jar in the fridge to keep for weeks!

This method macerates instead of cooks.  Other methods involve actually cooking the veggies in the brine for a short while.