Food Network Magazine - (04)April 2020

(^)
(^)
Sugar: 2 tablespoons
Seasonings: 1 teaspoon juniper berries
and 2 whole cloves
Vegetables: 1 pound beets, peeled and
thinly sliced (halved if large)

Sugar: 4 teaspoons

Seasonings: 1 tablespoon coriander

seeds, 2 bay leaves and 1 smashed

garlic clove

Vegetables: 3 carrots and 3 celery

stalks, cut into ¼-inch-thick sticks

Sugar: 4 teaspoons

Seasonings: 2 sliced large garlic cloves

Vegetables: ¾ pound trimmed

green beans, plus 5 small dill sprigs

Sugar: 3 tablespoons

Seasonings: 1 tablespoon

mustard seeds

Vegetables: 1 pound radishes, halved

or quartered, plus 3 tarragon sprigs

Sugar: 4 teaspoons

Seasonings: 1 tablespoon coriander

seeds and ½ teaspoon each turmeric

and black peppercorns

Vegetables: 1 pound small turnips,

peeled, halved and thinly sliced

1. Combine 1½ cups water and 2 tablespoons kosher salt in a small saucepan
   over medium-high heat.


2. Add vinegar, sugar and desired seasonings (see recipes for details) and
   bring to a boil, stirring occasionally to dissolve the salt and sugar.


3. Pack your vegetables into a 1-quart jar. Pour in the hot brine to cover completely
   (you might not use all the brine). Let cool completely. Cover the jar and refrigerate
   at least 6 hours and up to 2 weeks.

HOW TO MAKE QUICK PICKLES

Vinegar: 1 cup white wine vinegar

Sugar: 3 tablespoons

Seasonings: 3 dried chiles de árbol and

1 smashed garlic clove

Vegetables: 1 fennel bulb, quartered and

thinly sliced through the core, plus a few

fennel fronds and 1 wide strip orange zest

48 FOOD NETWORK MAGAZINE ●APRIL 2020

fun

cooking

Spiced

Beets

·---- ~

Vinegar: 1 cup distilled white vinegar

Tarragon

Radishes

Vinegar: 1 cup white wine vinegar

Coriander Carrots

and Celery

Vinegar: 1 cup apple cider vinegar

Turmeric

Turnips

Vinegar: 1 cup apple cider vinegar

~----·

Chile-Orange

Fennel

f

Garlic Dill

Green Beans

Vinegar: 1 cup distilled white vinegar