I buy too many vegetables. But when they are peak in season, how can you not? I’ve learned that the best way to not throw them out is to preserve them, especially in spring and summer.
At the end of ramp season you better believe chefs buy forty pounds and pickle them so they can use them all year. This is the easiest, quickest way to save on waste AND have a bright crunchy ingredient to add on the top of salads or use as an appetizer garnish. All too often a quick dinner at home needs just one more snappy component, and I reach for these.
This is a recipe all about balance and lets the vegetable shine through. You are encouraged to play around with levels of sweetness and acid here chefs! My simple rule is use the color of vinegar closest to the color of the vegetable:
Radishes, ramps, red onions, grapes, shallots, beets = red wine vinegar
Cucumbers, fennel, pineapple, kohlrabi = champagne or white wine vinegar
Turnips, carrots, apples, onions = cider vinegar
Quick Pickled Vegetables
When in doubt equal it out!
For 1 cup of vegetables, dissolve 1/2 cup sugar into 1/2 cup water and 1/2 cup vinegar in a sauce pot. Add vegetables and bring to a boil. Immediately remove from heat and cool. Store the vegetables in the pickling liquid in the refrigerator for up to two weeks.