America's Test Kitchen Best Vegetable Recipes by America's Test Kitchen

Author:America's Test Kitchen
Language: eng
Format: epub
Publisher: America's Test Kitchen
Published: 2017-08-01T04:00:00+00:00

Quick Bread and Butter Pickles

MAKES 1 QUART

Be sure to use seasoned rice vinegar.

1 pound pickling cucumbers, sliced crosswise ¼ inch thick

5 sprigs fresh dill

1¼ cups seasoned rice vinegar

¼ cup water

2 garlic cloves, peeled and halved

½ teaspoon turmeric

¼ teaspoon black peppercorns

¼ teaspoon yellow mustard seeds

Place cucumbers and dill in 1-quart glass jar with tight-fitting lid. Combine vinegar, water, garlic, turmeric, peppercorns, and mustard seeds in small saucepan and bring to boil. Pour brine into jar, making sure all vegetables are submerged. Let cool completely. Affix jar lid and refrigerate for at least 3 hours before serving. Pickles will keep, refrigerated, for at least 1 week.

Quick Carrot Pickles

Substitute 1 pound carrots, peeled and cut into 4 by ½-inch sticks, for cucumbers and 5 sprigs fresh tarragon for dill. Omit turmeric.

Quick Fennel Pickles

Substitute 1 fennel bulb, stalks discarded, bulb halved, cored, and cut crosswise into ¼-inch-thick slices, for cucumbers. Omit dill and turmeric. Add two 1-inch strips orange zest and ½ teaspoon fennel seeds to saucepan with vinegar.

Quick Giardiniera

Substitute 6 ounces cauliflower, cut into 1-inch florets; 1 celery rib, sliced ¼ inch thick; and 1 carrot, sliced ¼ inch thick, for cucumbers. Omit dill and turmeric. Add ½ teaspoon red pepper flakes to saucepan with vinegar.

Quick Red Onion and Jalapeño Pickles

Substitute 1 halved and thinly sliced red onion and 2 jalapeños, sliced crosswise into ¼-inch-thick rings, for cucumbers. Omit dill and turmeric. Add two 1-inch strips lime zest and 5 allspice berries to saucepan with vinegar.

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