(^)
(^)
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
- Combine 1½ cups water and 2 tablespoons kosher salt in a small saucepan
over medium-high heat. - Add vinegar, sugar and desired seasonings (see recipes for details) and
bring to a boil, stirring occasionally to dissolve the salt and sugar. - 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