© Tina Rupp
Winey-Briny Quick Pickles
- TOTAL TIME: 20 MIN Plus overnight brining
- SERVINGS: Makes 2 quarts
- •HEALTHY
- •MAKE-AHEAD
- •VEGETARIAN
- Vegetables
- 3 tablespoons kosher salt
- 1 tablespoon sugar
- 2 tablespoons mustard seeds
- 1/4 cup tiny shallots, sliced lengthwise
- 1 1/4 cups white wine vinegar (6 percent acidity)
- 1 1/2 cups dry white wine
- 24 small tarragon sprigs
- Pack vegetables into 2 clean 1-quart glass jars. In another jar, combine the salt, sugar, mustard seeds, sliced shallots, vinegar and white wine and shake until the salt and sugar dissolve. Add 1 cup of water and pour the brine over the vegetables. Tuck the tarragon sprigs between the vegetables. Add enough water to cover the vegetables and keep them submerged. Close the jars and refrigerate overnight or for up to 1 month.
You Might Also Like
Ratings
Add a Comment
advertisement
advertisement
Harold Dieterle is a passionate fan of the TV series
Game of Thrones.
More than 700 all-star recipes for all occasions. Easy-to-use Wine and Beer Pairings and Best New Chef recipes.
Comments
Add A Comment