|Nordstrom's Pickled Veggies|
The marinade, or brine:
- 3 cups of plain rice vinegar
- 3 cups of water
- 3/4 cup of sugar
- 5 Tablespoons of kosher salt
- spices (use as much as you want; because i wanted my marinade to be mild, i used about 1T of each of the following):
- mustard seed
- crushed red pepper
Set aside to cool.
Obviously you can use whatever you want. It's important not to cook them too long; you want them snappy. I blanched them in boiling water, as follows: Carrots for 4 minutes; broccoli and celery for 2 minutes; persian cucumbers and pearl onions just "took a dip" and immediately took them out of the boiling water as quick as they went in.
Other veggies to try are: cauliflower, string beans, and hearts of palm.
Immediately after you take the veggies out of the boiling water, put them into an ice bath so that they keep their vibrant color. After the ice bath (as little as a few minutes, otherwise you can keep them in until finished with the entire cooking process), lay them on clean towels to drain. I found the broccoli was like a sponge, so i gently pressed out the water the florets held.
Put the veggies in jars... mixed up... individually... whatever way you want.
Then, pour the marinade directly on top.
Then you have the fun of figuring out what kind of hats to put on your jars.
|Carrots taking an ice bath... quite relaxing.|
|Don't forget to make your veggies an adorable hat.|