A basic fresh pickling method is to make a brine, bring it to a boil, and cook cut-up vegetables in the simmering liquid until they are just tender, but still a bit crisp. Many vegetables are good for pickling; prepare as many different kinds as you like, but cook them separately.

　　

Ingredients

4 servings

　　1 1/2 cups white wine vinegar

　　1 1/2 cups water

　　2 1/2 tablespoons sugar

　　1 teaspoon salt

　　1 bay leaf

　　2 or 3 sprigs thyme

　　1/2 teaspoon coriander seeds

　　2 whole cloves

　　1 dried cayenne pepper or a pinch dried chile flakes

　　Assorted vegetables: carrots, fennel, turnips, cauliflower and broccoli florets, onions, green beans, okra, beets

　　

Step 1

Combine the vinegar, water, sugar, salt, herbs, spices, and pepper in a nonreactive saucepan, bring to a boil, then lower the heat to a simmer. Prepare assorted vegetables by peeling, if needed, and trimming and cutting them into same-size shapes—quartered small turnips, sliced fennel, whole or halved small carrots, sliced beets. Because cooking times will vary, cook the different vegetables separately in the simmering brine. Let cool and serve at room temperature, or chill.

　　

Step 2

A similar method for especially tender young vegetables such as carrots, radishes, fennel, and turnips is to macerate, not cook, them in the brine. Heat the brine to boiling, then let it cool to room temperature. Soak the vegetables separately for 30 to 60 minutes, until they are flavored through yet still retain their crunchy freshness, drain, then chill to further crisp and refresh them.

　　In the Green Kitchen by Alice Waters. Copyright © 2010. Published by Clarkson Potter. All Rights Reserved.Named the most influential figure in the past 30 years of the American kitchen by Gourmet magazine, ALICE WATERS is the owner of Chez Panisse restaurant and the author of nine cookbooks.