they are equally good tucked inside a homemade taco or stacked inside a turkey sandwich. I will often find myself eating these mindlessly from the jar, in those moments while I ponder the contents of our refrigerator and hope that dinner inspiration will suddenly strike. If youâve never come across daikon radish before, it can typically be found in the produce section of your local Asian grocery store.
MAKES 3 (1-PINT/500 ML) JARS
1 pound/455 g carrots
1 pound/455 g young daikon radish
1½ cups/360 ml distilled white vinegar
¾ cup/150 g granulated sugar
3 tablespoons pickling salt
1½ teaspoons ground ginger
3 tablespoons coriander seeds
2 teaspoons black mustard seeds
½ teaspoon red pepper flakes
3 whole star anise
Prepare a boiling water bath and 4 regular-mouth 1-pint/500 ml jars according to the process on page 10. Place the lids in a small saucepan, cover them with water, and simmer over very low heat.
Using a mandoline or food processor with the slicing blade, slice the carrots and daikon radish into paper-thin rounds and set aside.
Combine the vinegar, 1½ cups/360 ml water, sugar, salt, and ground ginger in a pot and bring the brine to a boil.
Meanwhile, combine the remaining spices in a small bowl and stir to blend. Add the spice blend to the sterilized jars, distributing evenly.
Once the brine has come to a boil, add the sliced vegetables to the brine in the pot. Stir to combine and remove from the heat.
Using tongs, add the vegetables to the jars. Slowly pour the hot brine over the vegetables in each jar, leaving ½ inch/12 mm of headspace. Gently tap the jars on a towel-lined countertop to help loosen any bubbles before using a wooden chopstick to dislodge any remaining bubbles. Check the headspace again and add more brine if necessary.
Wipe the rims, apply the lids and rings, and process in a boiling water bath for 5 minutes (see page 11 ).
Because theyâre so thinly sliced, these pickles donât require any curing time and can be eaten immediately.
PICKLED BRUSSELS SPROUTS
B RUSSELS SPROUTS ARE ONE OF THE MORE VERSATILE vegetables out there. Blanched and roasted whole, halved and pan-braised, or shredded and topped with a light dressing, they can easily play a variety of culinary roles. If you havenât done it already, itâs time to add âpickledâ to the list of Brussels sprouts options. The brine softens them slightly and infuses them with satisfying tartness all the way through.
MAKES 4 (1-PINT/500 ML) JARS
2 cups/480 ml distilled white vinegar
3 tablespoons pickling salt
8 garlic cloves, peeled
2 teaspoons black peppercorns, divided
2 teaspoons coriander seed, divided
1 teaspoon celery seed, divided
1 teaspoon red pepper flakes, divided
1 teaspoon cumin seed, divided
2 pounds/910 g Brussels sprouts, trimmed and sliced in half
Prepare a boiling water bath and 4 regular-mouth 1-pint/500 ml jars according to the process on page 10. Place the lids in a small saucepan, cover them with water, and simmer over very low heat.
Combine the vinegar, 2 cups/480 ml water, and pickling salt in a pot and bring the brine to a boil.
Meanwhile, add 2 garlic cloves, ½ teaspoon peppercorns, ½ teaspoon coriander seed, ¼ teaspoon celery seed, ¼ teaspoon red pepper flakes, and ¼ teaspoon cumin seed to each sterilized jar.
Pack the sprouts into the jars as tightly as you can manage, but without mangling them.
Slowly pour the hot brine over the Brussels sprouts, leaving ½ inch/12 mm headspace. Gently tap the jars on a towel-lined countertop to help loosen any bubbles before using a wooden chopstick to dislodge any remaining bubbles. Check the headspace again and add more brine if necessary.
Wipe the rims, apply the lids and rings, and process in a boiling water bath for 10 minutes (see page 11 ).
Let these pickles cure for at least 1 week before eating.
Note: If youâre working with fresh-from-the-stalk sprouts, thereâs no need to
MAKES 3 (1-PINT/500 ML) JARS
1 pound/455 g carrots
1 pound/455 g young daikon radish
1½ cups/360 ml distilled white vinegar
¾ cup/150 g granulated sugar
3 tablespoons pickling salt
1½ teaspoons ground ginger
3 tablespoons coriander seeds
2 teaspoons black mustard seeds
½ teaspoon red pepper flakes
3 whole star anise
Prepare a boiling water bath and 4 regular-mouth 1-pint/500 ml jars according to the process on page 10. Place the lids in a small saucepan, cover them with water, and simmer over very low heat.
Using a mandoline or food processor with the slicing blade, slice the carrots and daikon radish into paper-thin rounds and set aside.
Combine the vinegar, 1½ cups/360 ml water, sugar, salt, and ground ginger in a pot and bring the brine to a boil.
Meanwhile, combine the remaining spices in a small bowl and stir to blend. Add the spice blend to the sterilized jars, distributing evenly.
Once the brine has come to a boil, add the sliced vegetables to the brine in the pot. Stir to combine and remove from the heat.
Using tongs, add the vegetables to the jars. Slowly pour the hot brine over the vegetables in each jar, leaving ½ inch/12 mm of headspace. Gently tap the jars on a towel-lined countertop to help loosen any bubbles before using a wooden chopstick to dislodge any remaining bubbles. Check the headspace again and add more brine if necessary.
Wipe the rims, apply the lids and rings, and process in a boiling water bath for 5 minutes (see page 11 ).
Because theyâre so thinly sliced, these pickles donât require any curing time and can be eaten immediately.
PICKLED BRUSSELS SPROUTS
B RUSSELS SPROUTS ARE ONE OF THE MORE VERSATILE vegetables out there. Blanched and roasted whole, halved and pan-braised, or shredded and topped with a light dressing, they can easily play a variety of culinary roles. If you havenât done it already, itâs time to add âpickledâ to the list of Brussels sprouts options. The brine softens them slightly and infuses them with satisfying tartness all the way through.
MAKES 4 (1-PINT/500 ML) JARS
2 cups/480 ml distilled white vinegar
3 tablespoons pickling salt
8 garlic cloves, peeled
2 teaspoons black peppercorns, divided
2 teaspoons coriander seed, divided
1 teaspoon celery seed, divided
1 teaspoon red pepper flakes, divided
1 teaspoon cumin seed, divided
2 pounds/910 g Brussels sprouts, trimmed and sliced in half
Prepare a boiling water bath and 4 regular-mouth 1-pint/500 ml jars according to the process on page 10. Place the lids in a small saucepan, cover them with water, and simmer over very low heat.
Combine the vinegar, 2 cups/480 ml water, and pickling salt in a pot and bring the brine to a boil.
Meanwhile, add 2 garlic cloves, ½ teaspoon peppercorns, ½ teaspoon coriander seed, ¼ teaspoon celery seed, ¼ teaspoon red pepper flakes, and ¼ teaspoon cumin seed to each sterilized jar.
Pack the sprouts into the jars as tightly as you can manage, but without mangling them.
Slowly pour the hot brine over the Brussels sprouts, leaving ½ inch/12 mm headspace. Gently tap the jars on a towel-lined countertop to help loosen any bubbles before using a wooden chopstick to dislodge any remaining bubbles. Check the headspace again and add more brine if necessary.
Wipe the rims, apply the lids and rings, and process in a boiling water bath for 10 minutes (see page 11 ).
Let these pickles cure for at least 1 week before eating.
Note: If youâre working with fresh-from-the-stalk sprouts, thereâs no need to
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