Overnight Pickles
EASIER
VEGETARIAN
GLUTEN-FREE
Makes about 1 gallon
It doesn’t take a barrel and weeks to make good pickles. It takes a big bowl and overnight in the fridge. And why stand on ceremony with cucumbers, when you can pickle cauliflower, carrots, and green beans instead? The secret here is par-cooking the vegetables, which gives them just a little time in the heat to begin to break down their fibers and let the vinegar do its job more quickly and more efficiently. Try the pickles on a turkey club. Or use the cauliflower florets in martinis instead of olives.
4½ cups water
10 medium carrots, peeled and cut into ½-inch-thick slices
1 medium cauliflower head, cored, any leaves removed, and broken into 1-inch florets
1 pound green beans, trimmed
4 cups (1 quart) white vinegar
½ cup granulated white sugar
¼ cup packed whole dill fronds
3 tablespoons kosher salt
4 large garlic cloves, peeled
3 bay leaves
1. Bring the water to a boil in a large pot set over medium heat.
2. Add the carrots and cook for 1 minute from the time they hit the water.
3. Add the cauliflower florets and cook for 1 minute from the time they hit the water.
4. Add the green beans and cook for an additional 30 seconds. The water may never come back to a full boil.
5. Using a slotted spoon, transfer the vegetables to a very large colander (or two) set in the sink. Rinse under cool tap water until room temperature, then drain well, shaking the colander a few times. Transfer the vegetables to a very large bowl or 1-gallon heat-safe glass jar.
6. Stir the vinegar, sugar, dill fronds, salt, garlic, and bay leaves into the water remaining in the pot. Bring back to a boil over high heat, then pour over the vegetables in the bowl.
7. Cover tightly and refrigerate for at least 12 hours or up to 1 week.
Voilà! The best tool for trimming green beans and scallions are kitchen scissors. Hold a handful of green beans (or a few scallions) together in your fist, then snip off the tips or roots.