Pickled Veggies for Sandwiches
4-5 cups julienned vegetables (I used carrots, peppers, and snow peas)
1 cup distilled white vinegar
4 tablespoons sugar
2 tablespoons Kosher salt
2 tablespoons yellow mustard seeds or 1 tbsp mustard powder
1 cup cold water
Optional: Few slivers of jalapeno
Heat vinegar, sugar, salt and mustard seeds to a simmer in a small, non-reactive pot over moderate heat, stirring only until sugar and salt dissolve. Stir in water, which should bring the mixture’s temperature down significantly. Let cool to lukewarm.
Divide vegetables between jars (like 3/4 liter Weck jars). Pour vinegar mixture over vegetables and refrigerate until needed. You’ll find the vegetables to be lightly pickled within an hour, and deliciously pickled within a day. They will get slightly more pickled as they sit, but the change shouldn’t be too dramatic from the 24 hour level. The vegetables will last for up to a month, as long as they stay submerged in the liquid.
Recipe from Smitten Kitchen.
1 cup distilled white vinegar
4 tablespoons sugar
2 tablespoons Kosher salt
2 tablespoons yellow mustard seeds or 1 tbsp mustard powder
1 cup cold water
Optional: Few slivers of jalapeno
Heat vinegar, sugar, salt and mustard seeds to a simmer in a small, non-reactive pot over moderate heat, stirring only until sugar and salt dissolve. Stir in water, which should bring the mixture’s temperature down significantly. Let cool to lukewarm.
Divide vegetables between jars (like 3/4 liter Weck jars). Pour vinegar mixture over vegetables and refrigerate until needed. You’ll find the vegetables to be lightly pickled within an hour, and deliciously pickled within a day. They will get slightly more pickled as they sit, but the change shouldn’t be too dramatic from the 24 hour level. The vegetables will last for up to a month, as long as they stay submerged in the liquid.
Recipe from Smitten Kitchen.
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