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Pickled Veggies for Peter Piper

Berkshire Kitchen

Pickled Veggies for Peter Piper

by JANE WORTHINGTON-ROTH

Although toppings like lettuce, tomatoes and onions are traditional for summer burgers, why don’t you give it some pizzazz with pickled vegetables. These tangy, crispy colorful delights only take minutes to make and are a great way to use up an assortment of vegetables. They taste especially great on burgers or pulled pork and also work well as a side dish in place of the usual salads. You can even toss some in with your traditional potato salad to add an extra flavor punch.

I usually keep two mason jars of pickled vegetables in my fridge throughout the summer. One has pickled red onions that are vibrantly colored with a little beet juice. The other contains a variety of vegetables, most often julienned carrots, thinly sliced radishes, daikon radishes, small cauliflower florets and slivered sugar snap peas. I like the flavor of apple cider vinegar for my pickled vegetables as plain white vinegar seems a bit too astringent. If you don’t have apple cider vinegar, red or white wine vinegar or rice vinegar also work well. The onions could be combined with the vegetables but I like to use pickled onions alone as toppings for hot dogs or sausages so I keep them in separate jars.

QUICK PICKLED VEGETABLES

1 cup water
1/4 cup Kosher salt or sea salt
1 Tbsp. sugar (optional)
1 cup apple cider vinegar
2 cups julienned or thinly sliced vegetables

Heat the water to boiling then add the salt and sugar and stir to dissolve. Stir in the vinegar.

Pack your vegetables into a quart size Mason jar and top with the vinegar mixture. The vegetables should be completely submerged. If necessary, add some more water or vinegar.

Cover the jar, shake well and place in the fridge to chill at least four hours. If you want a bit more flavor you can add a couple of bay leaves, or some yellow mustard seeds.

PICKLED ONIONS

1 cup water
1/4 cup Kosher salt or sea salt
1 Tbsp. sugar (optional)
1 red beet, thinly sliced (or ¼ cup beet juice)
1 cup apple cider vinegar
1 large red onion, thinly sliced

Heat the water to boiling then add the salt and sugar and stir to dissolve. If you are using a whole beet to color the pickled onions, simmer the beet slices in the water for about 5 minutes until the water becomes a vibrant red. Strain out the beet and discard (or enjoy as a quick snack). If you are using beet juice, simply add the juice to the water after the salt and sugar have dissolved.

Add the sliced onions to the water and simmer for a couple of minutes until the onion begins to soften.

Stir in the vinegar and mix well to combine.

Place the onions and brine in a mason jar. Cover the jar, shake well and place in the fridge to chill at least four hours.



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