Basic Brine for Quick Pickles
Fresh vinegar-pickled vegetables
- Assorted fresh vegetables e.g., asparagus, beets, carrots, cauliflower, cucumbers, fennel, onions, radishes, shallots, turnips
- 1 1/2 cups vinegar white wine, rice vinegar, distilled
- 1 1/2 cups water
- 1-2 tsp Kosher salt
- 2 1/2 tbsp sugar
- 1/2 bay leaf
- 4 sprigs thyme
- 2-3 whole cloves
- 1-2 cloves garlic sliced in half
- 1 pinch crushed red pepper flakes
Combine ingredients in a saucepan and bring to a boil until salt and sugar are dissolved.
Wash, peel, trim, and/or cut vegetables into crudités.
Blanch vegetables in the brine for 30-60 seconds.
Remove and allow vegetables and brine to cool to room temperature.
Pack vegetables in glass containers, cover with brine, and refrigerate to keep for a week to 10 days.