You may also like
Categories:
kosher salt sugar red wine vinegar water black peppercorns coriander seeds mustard seeds bay leaves garlic pearl onions baby beets cauliflower baby carrots radishes chiles
Viewed: 46 - Published at: a year agoIngredients
- 1/8 cup kosher salt
- 1/4 cup sugar
- 3 cups red wine vinegar
- 3 cups water
- 2 tablespoons black peppercorns
- 1 tablespoon coriander seeds
- 1 tablespoon mustard seeds
- 3 fresh bay leaves
- 6 to 8 cloves garlic, halved lengthwise
- 10 ounces pearl onions, peeled, trimmed, and halved lengthwise
- 1 bunch baby beets, trimmed and cut into eighths
- 1 head cauliflower, broken into tiny florets
- 1 bunch baby carrots, peeled, trimmed, and halved lengthwise
- 1 bunch radishes, trimmed and quartered
- 3 red jalapeno chiles, sliced thickly crosswise
Method
- In a large pot, combine the salt, sugar, vinegar, water, peppercorns, coriander seeds, mustard seeds, bay leaves, garlic, and onions.
- Place over high heat and bring to a boil, stirring occasionally.
- When the mixture reaches a rolling boil, add the beets, cauliflower, carrots, radishes, and chiles and remove from the heat.
- Once the mixture has cooled to room temperature, transfer the vegetables and brine to a nonreactive container and chill.
- The vegetables will keep for 1 to 2 weeks refrigerated in a tightly covered container.
