Radish and Vegetable Pickling Liquid
Created by Chef Marina ReinaBella Cucina Maria
bellacucinamaria.com
Course: Condiments & Sauces
Diet: Vegan
Season(s): Spring, Summer, Fall, Winter
Ingredients
- 1 1/2 cups white balsamic vinegar
- 1/2 cup sugar (I use raw organic sugar)
- 1/2 cup water
- 1/2 teaspoon fennel seed
- 1/2 teaspoon coriander seed
- 1/2 teaspoon yellow mustard seed
- 2 sprigs of fresh thyme
Instructions
Place all the ingredients except the thyme in a heavy pot and bring to a simmer. Stir a few times with a wooden spoon. Once the sugar dissolves remove from heat and allow it to cool. Pour the liquid over the vegetables and thyme, in a glass container, and allow to cool completely. Refrigerate overnight before serving. This is a quick pickle, and good for about 5 days.
Note
Almost any vegetable will work with this recipe. Some should be blanched for 1 minute and cooled in ice water before pickling: cauliflower, string beans and corn for instance. Radishes and cucumbers are fine without the blanch.
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