The recipe below includes the approximate ingredient amounts I used to loosely fill 4 pint containers. It can easily be altered for fewer or more ingredients; the general rule of thumb for the brine is 1 part sugar to 3 or 4 parts vinegar (depending on your preference for sweet), plus salt to taste. I recommend making enough brine to fill these containers 1/2 to 2/3 full (that is, the brine should reach 1/2 to 2/3 way full with the veggies already in the container), as the veggies will shrink a bit after soaking; extra brine can easily be made at any point during preparation.
Overnight Pickled Vegetables
- 1 small head of white cabbage, cut into 1-2" pieces and separated
- 1 large carrot, sliced into 1/8" coins
- 5-6 radishes, sliced into 1/4" coins (Daikon radish works well, too)
- 1 jalapeno pepper, sliced
- aromatic vegetables (optional; I recommend thinly-sliced garlic & ginger)
- 1/2+ cup sugar
- 2 cups rice wine vinegar
- salt to taste
Prepare all vegetables as noted and gently pack in storage containers. I recommend your standard glass canning jars (pints or quarts) with those nifty plastic lids, but just about any container with a secure cover will do. In a small pot over medium-high heat, stir sugar, vinegar, and salt until the particles have dissolved; taste to ensure the amount of sugar and salt is to your liking. Bring the brine just to a boil and remove from heat. Pour the brine over the vegetables, seal, and place in the refrigerator. Allow the vegetables to soak for at least 24-48 hours for the flavor to settle in, preferably longer. Serve as a chilled appetizer for an Asian-inspired meal or enjoy as a snack.
Recipe and images by Rebekah Carter (2011).