CITRUS-PICKLED
Vegetables

MAKES 2 QUARTS

These pickled vegetables are so easy to prepare that you just may make it a habit to always have a jar in the fridge. The touch of orange flavor gives them a tangy twist without overwhelming their pure briny flavor. Put them out with drinks, or serve as a side dish, as a snack, or with sandwiches. And because they are refrigerated and not stored at room temperature, you don’t have to go through the hassle of hot-packing the jars.

VEGETABLES

1 large red bell pepper, seeded and cut into strips about ½ inch wide

1 large yellow bell pepper, seeded and cut into strips about ½ inch wide

2 large carrots, cut into ¼-inch rounds

1 standard cucumber, halved lengthwise, seeded, and cut into ½-inch half-moons

1 jalapeño, cut into ⅛-inch rounds, seeds shaken out

Ice water, to cover

CITRUS BRINE

1 quart water

1 cup distilled white vinegar

⅓ cup kosher salt

1½ tablespoons sugar

1 garlic clove, crushed under a knife and peeled

2 teaspoons yellow mustard seeds

2 teaspoons coriander seeds

2 teaspoons black peppercorns

½ teaspoon hot red pepper flakes

Zest strips from 1 navel orange, removed from the fruit with a vegetable peeler

2 tablespoons coarsely chopped fresh cilantro

1 bay leaf, broken in half

Special Equipment: Two 1-quart glass canning jars with lids

1. To prepare the vegetables: Mix the red and yellow bell peppers, carrots, cucumber, and jalapeño in a large bowl. Add enough ice water to cover the vegetables. Let stand for 15 to 30 minutes.

2. To make the brine, combine all the ingredients except the zest, cilantro, and bay leaf in a medium nonreactive saucepan. Bring to a full boil over high heat, stirring often to dissolve the salt and sugar.

3. Drain the vegetables well and discard any leftover ice cubes. Return the vegetables to the bowl and mix in the orange zest and cilantro. Divide the vegetable mixture equally among the jars. Pour the hot brine into the jars to cover the vegetables, discarding any leftover brine. Be sure to get most of the seasonings into the jars. Submerge a bay leaf half in each jar. Let the pickles cool, uncovered, until tepid, about 1 hour.

4. Cover the jars with their lids. Refrigerate at least 1 day before serving. (The pickles can be refrigerated for up to 2 months.)