Quick-Pickled Vegetables
Published October 28, 2017
Paola & Murray for The New York Times. Food stylist: Victoria Granof. Prop stylist: Rebecca Bartoshesky.
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
1 cup water
¼ cup rice-wine vinegar
¼ cup apple-cider vinegar
5 tablespoons white sugar
2 teaspoons kosher salt
3 whole star anise
15 black peppercorns
15 whole coriander seeds
1 serrano chile, split in half
6 to 8 carrots, peeled, cut diagonally into 3-inch pieces
6 to 8 small turnips, scrubbed and halved
1 small fennel bulb, cored and finely sliced
2 Asian pears, peeled, cored and finely sliced
3 to 4 rainbow beets, peeled and finely sliced
½ white onion, finely sliced
Nutritional analysis per serving
64 grams carbs; 274 calories; 1 gram monosaturated fat; 1 gram polyunsaturated fat; 2 grams fat; 15 grams fiber; 1174 milligrams sodium; 5 grams protein; 41 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Bring water to a boil, and pour into a heatproof bowl. Mix with vinegars, sugar, salt, star anise, peppercorns, coriander seeds and chile, and stir until sugar is dissolved.
- Step 2
Arrange prepped vegetables and fruit in a large jar or glass dish, and pour the vinegar mixture over them. (Depending on the size of the container, you may need to mix another batch of the vinegar mixture to cover them.) Let sit at room temperature until the liquid is slightly cooled, then transfer to the refrigerator for at least one hour, or overnight. Eat within the week.
Private Notes
Comments
Yes! Sugar is vital to the pickling process. It feeds the microorganisms that "pickle" the vegetables. Other sweeteners like honey or agave won't work as substitutes here.
I’ve made this several times with carrots, celery, cauliflower, red onions and sliced up cabbage. Without fail, the crowd favourite is always the cabbage! I thought 5 tbsp of sugar was too much so have always made it with a scant 4 tbsp of sugar, and it is perfect, right on the edge of sweet but not. Great recipe, it’s been such a handy way to get vegetables out on a table during a party, and goes particularly well with my homemade Cantonese style crispy pork belly.
This works just as well with 1 1/2 cups rice vinegar or half and half cider vinegar and water. Radishes, especially watermelon radishes, are fun to pickle, and delicious - but be sure to have a tightly sealed container. The pickle smells awful!
When do you put the lid on the jar of pickles?? When it comes to room temp and you put in fridge??
Did anyone else find there was way too little liquid for the amount of vegetables? This did not work for me at all.
Robinn: yes, I quadrupled the liquid and it just barely covered.
Michael Camacho, based on the jar of pickled onion from last summer that we are eating now, your suggestion via Thomas Keller's Master Class is that a year is good. I just bought red onion at our local farmers' market to make another batch, and looking forward to having them add crunch to a leftover turkey sandwich come Thanksgiving.