|
QUICK PICKLES
You
can use many vegetables, including green
tomatoes, onions, fennel, celery, zucchini
sticks, or parboiled string beans. However,
radishes and beets will bleed on the other
vegetables so keep them separate.
1
1/2 cups white wine vinegar
2 tablespoons sugar
1 1/2 teaspoons salt
1 (2-inch) piece fresh ginger, coarsely
chopped
4 garlic cloves, peeled and crushed
1 large red bell pepper, seeded and cut
into strips
2 medium cucumbers, seeded and sliced into
sticks
4 large carrots, peeled and sliced into
sticks
1/2 head cauliflower, cut into florets
|
|
Earlier
in the day or the day before, bring vinegar, sugar,
salt, ginger, and garlic to a boil in a saucepan.
Remove from heat and let steep 5 minutes.
Place
vegetables in a large, shallow baking dish. Pour
vinegar mixture through a strainer over vegetables
and toss to coat; discard garlic and ginger. Cover
with plastic wrap and refrigerate at least 3 hours
or overnight, stirring occasionally.
Serves
6 to 8.
[Real
Simple, August 2000]
|
