Friday, July 16, 2010

pickled carrots & radishes

Thomas Keller's recipe in hand, I finally took my first wobbly steps into the world of pickling. After a rocky start last summer (think acrid green clouds of hot vinegar mist), these quick pickles were, to my relief, easy and painless. It's a very simple combo of 1 part sugar to 1 part water to 2 parts vinegar (he recommended champagne vinegar, but I could see rice wine vinegar working here, too). Let the sugar dissolve and combine in the jar with radishes and carrots. You could throw in some garlic, ginger, hot peppers, or even curry powder for a little kick. Easy peasy!

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