I love pickles. Iranian torshi, Italian giardiniera, Japanese tsukemono – the possibilities are endless. These days, I’m increasingly seeing seasonal pickles show up on restaurant menus, which is a welcome change from the plain pickled cucumber of yesteryear.
This recipe is a simple take on seasonal pickled vegetables, and is ready in just one day. Feel free to substitute the vegetables with whatever is readily available in the markets. These are, after all, seasonal.
4 cups distilled white vinegar
2 1/2 cups sugar
1/3 cup sugar
2 tablespoons kosher salt
12 fresh thyme sprigs
6 Turkish bay leaves
4 garlic cloves, peeled and halved
2 teaspoons whole peppercorns
1 rosemary sprig
3 carrots, peeled, quartered lengthwise and cut into two-inch pieces
12 radishes, trimmed and halved
15 purple pearl onions, peeled
1/4 pound green beans
1 head cauliflower, thickly sliced
1. Combine first 4 ingredients in a large bowl. Stir until sugar and salt dissolve. Add thyme, bay leaves, garlic, peppercorns, and rosemary; stir to blend.
2. Add all vegetables to a large, sterilized canning jar. Add vinegar mixture until vegetables are submerged. Cover with plastic wrap and lid and chill at least one day and up to one week.