Spring Quick Pickles
Funky Fridays: We’re all about keeping it funky, especially when the seasons flip from one to the other. Quick refrigerator pickles let you savor the winter produce that’s on its way out (such as romanesco) and preserve tender new crops (radishes!) in a spiced brine. By heating the brine for a short period of time, pouring it over the veg, then letting the brine do it’s magic in the fridge, we can safely produce pucker-worthy pickles.
Directions
For the brine
Pour the vinegar, water, salt and sugar into a medium saucepan and bring to a rolling boil over high heat, stirring until the sugar dissolves.
For the romanesco or cauliflower
In a 1-quart jar, put the chiles, cardamom pods and cumin seeds. Add the Romanesco, or cauliflower, florets.
For the carrots
In another quart jar, put the coriander and peppercorns. Add the peeled carrots and tarragon sprigs.
For the radishes
In a pint jar, put the mustard seeds, fennel seeds and bay leaf. Add the trimmed radishes and dill sprigs.
Carefully ladle the hot brine into the jars. Let cool to room temperature, then refrigerate at least overnight. The pickles will keep for a few weeks in the refrigerator.
Cook’s Notes
You can prepare pickles with different flavored vinegars. Here are some vegetable-vinegar pairings we love. Use these uniquely balanced brines with the herb-spice pairings and directions above.
Romanesco & White Wine Vinegar: Bring 1¾ cups white wine vinegar, 3/4 cup water, 2 tablespoons kosher salt and 2 tablespoons sugar to a boil. Remove from heat. Prepare pickles as described above.
Carrots & Distilled White Vinegar: Bring 1¾ cups distilled wine vinegar, 3/4 cup water, 2 tablespoons kosher salt and 2 tablespoons sugar to a boil. Remove from heat. Prepare pickles as described above.
Radishes & Rice Vinegar: Bring 1 cup rice vinegar, 1/2 cup water, 1 tablespoon kosher salt and 1 tablespoon sugar to a boil. Remove from heat. Prepare pickles as described above.
