MAKES 2 QUARTS
Pickled foods are the perfect accompaniment to fried food because the acidity cuts through the grease as a palate cleanser. When I pickle vegetables, I use whatever I find at Los Angeles farmers’ markets. Feel free to do the same, adding or omitting vegetables from this mix.
2 tablespoons KOSHER SALT, plus more for the blanching water
1 cup small WHITE BOILING ONIONS or pearl onions
2 cups quartered RADISHES (about 4 bunches)
2 cups small CAULIFLOWER FLORETS (from 1 head of approximately 11/2 pounds)
2 bunches small CARROTS, peeled and trimmed
11/2 cups APPLE CIDER VINEGAR
1 cup LATE-HARVEST RIESLING VINEGAR or white balsamic vinegar (if neither is available, use all cider vinegar plus an additional 2 tablespoons sugar)
11/2 cups HOT WATER
2 tablespoons SUGAR
1/4 cup PICKLING SPICE
Bring a saucepan of water to a boil. Add about 1 tablespoon salt for each quart of water. Create an ice bath. Blanch the onions in the boiling water for 1 minute, then plunge them in the ice bath to cool. Drain the onions, pat them dry, and slip off and discard the skins. Cut them in half through the core.
Combine the radishes, cauliflower florets, carrots, and onions in a large bowl or in two 1-quart canning jars. In a large bowl, stir together the vinegars, hot water, sugar, pickling spice, and the 2 tablespoons salt to dissolve the sugar and salt. Pour the pickling liquid over the vegetables; they should be fully covered.
Cover the bowl or close the jars and refrigerate for at least 8 hours before serving. The vegetables will keep, submerged in the pickling liquid, for several weeks. Serve at room temperature.