Quick Pickled Charred Vegetables Food

HOW TO MAKE QUICK PICKLED VEGETABLES

Steps:

• Add sliced vegetables to a mason jar or glass container. Set aside.
• To a small saucepan add vinegar of choice, water, salt, and sugar. Bring to a simmer over medium heat and stir to fully dissolve salt and sugar. Taste and adjust flavor as needed, adding more salt or sugar to taste.
• Pour the brine over the vegetables, ensuring they are fully submerged. If needed, add more vinegar or a little water to cover. *When pickling cucumbers, we generally like to let the brine cool so the cucumbers maintain their color and crunch.
• Seal well and shake to combine. Then refrigerate for at least 1 hour. The flavors will deepen and intensify the longer it marinates. Best flavor is achieved after 24 hours.
• Will keep in the refrigerator for 2-3 weeks (sometimes longer). Not freezer friendly.

QUICK PICKLED VEGETABLES

Steps:

• Blanch 1/3 pound each halved baby carrots, green beans and yellow beans, 2 to 4 minutes. Cool in ice water, then put in a glass bowl with 1/2 sliced red onion. Make the brine: Boil 2 cups each white vinegar and water, 1/4 cup kosher salt, 2 bay leaves, 3/4 cup sugar, the zest and juice of 1 lemon, and 1 teaspoon each peppercorns and coriander seeds; pour over the vegetables, then let cool. Chill at least 4 hours.

QUICK-PICKLED CHARRED VEGETABLES

Steps:

• Make the brine:
• Put the vinegar, sugar, salt, mustard seeds, coriander seeds, peppercorns, and bay leaves in a small saucepan over medium heat. Stir until the sugar dissolves. Remove from the heat and add the garlic. When it cools, pour it into a large, nonreactive metal or glass bowl.
• Make the pickled vegetables:
• Start the coals or heat a gas grill for medium-high direct cooking. Make sure the grates are clean.
• Prep the vegetables. Put the vegetables on the grill directly over the fire. (For smaller pieces, use a perforated grill pan, or skewer them to make them easier to handle.) Close the lid and cook the vegetables, turning them as necessary, until they brown deeply on all sides without softening; how long this takes will depend on the vegetable and how hot the fire is, but figure between 5 and 15 minutes total for most vegetables. Stay close to the grill, check them early and often, and move them to cooler parts of the grill to control the coloring.
• As they finish, transfer them to the bowl with the brine. When all are done, toss the vegetables with the brine to coat. Cover the bowl and refrigerate, tossing the vegetables every 30 minutes so, until the flavor and texture fully develop, at least 3 hours. Serve right away, or keep in an airtight container in the refrigerator for up to a week.
• Variations:
• Quick-Pickled Charred Vegetables with Chile, Lime, and Star Anise: Perfect with Vietnamese noodles, soups, and salads: For the brine, use 1 1/2 cups rice vinegar, 1/2 cup sugar, 1 teaspoon salt, and 5 pods star anise. After the liquid simmers, add the grated zest of 1 lime and 1 sliced jalapeño or Thai bird chile (remove the seeds for less heat).
• Sweeter Quick-Pickled Charred Vegetables with Ginger: Akin to sweet-and-Sour Chinese and Korean pickles: For the brine, use 1 cup each rice vinegar and sugar, 1/2 cup water, 1 teaspoon salt, and 1/3 cup thinly sliced or julienne fresh ginger. After the sugar dissolves in Step 1, let the brine bubble gently for another 15 minutes to develop the ginger flavor.
• Spicy Dilly Pickled Vegetables: Terrific made with green beans or okra: In Step 1, substitute 1 tablespoon dill seeds and 2 teaspoons red chile flakes for the mustard and coriander seeds. After adding the vegetables, toss in several fresh dill sprigs if you like.

QUICK-PICKLED VEGETABLES

Steps:

• Bring water to a boil, and pour into a heatproof bowl. Mix with vinegars, sugar, salt, star anise, peppercorns, coriander seeds and chile, and stir until sugar is dissolved.
• Arrange prepped vegetables and fruit in a large jar or glass dish, and pour the vinegar mixture over them. (Depending on the size of the container, you may need to mix another batch of the vinegar mixture to cover them.) Let sit at room temperature until the liquid is slightly cooled, then transfer to the refrigerator for at least one hour, or overnight. Eat within the week.