BASIC PICKLING RECIPE

MAKES ABOUT 1 PINT

THE PICKLES WILL KEEP, refrigerated, for about 3 weeks. I constantly reach for them when I’m cooking at home. You’ll find references to many kinds of pickles throughout the book.

¾ cup rice wine vinegar

¼ cup water

¼ cup sugar

1 tablespoon kosher salt

2 cups trimmed vegetables, such as cauliflower, kohlrabi, okra, or turnips

Bring the vinegar, water, sugar, and salt to a simmer in a small saucepan. Put the vegetables in a bowl or small jar and pour the liquid over them. Let cool to room temperature, cover, and refrigerate.

VARIATION: PICKLED BABY CARROTS

Follow the Basic Pickling Recipe, adding a pinch of coriander seed. If you do not have baby carrots, cut large carrots into matchsticks.