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    Nourishing Asian Kitchen: No-Sugar Quick-Pickled Vegetables

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    Chelsea Green Publishing
    Featuring over 100 delicious recipes that utilize whole foods, classic ferments, hearty broths, and healing herbs and spices

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    Nourishing Asian Kitchen: No-Sugar Quick-Pickled Vegetables

    Uploaded by

    Chelsea Green Publishing
    2K views2 pages
    Featuring over 100 delicious recipes that utilize whole foods, classic ferments, hearty broths, and healing herbs and spices

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    © © All Rights Reserved

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    PDF, TXT or read online from Scribd

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    Featuring over 100 delicious recipes that utilize whole foods, classic ferments, hearty broths, and healing herbs and spices

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    2K views2 pages

    Nourishing Asian Kitchen: No-Sugar Quick-Pickled Vegetables

    Uploaded by

    Chelsea Green Publishing
    Featuring over 100 delicious recipes that utilize whole foods, classic ferments, hearty broths, and healing herbs and spices

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
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    No-Sugar Quick-Pickled Vegetables

    This version of pickled vegetables is a great way for all the random vegeta-
    bles in the refrigerator to come together as a nice, crunchy side dish. You
    can use any vegetables you have on hand, as long as you end up with about
    2 quarts. I love when our children fish for their favorite vegetables in the
    colorful mason jar!

    Yield: 2 quarts (2 L) In a saucepan, combine the water, vinegar, pickling


    2 cups (480 mL) spring water spice, and salt. Bring to a boil, then turn the heat down
    2 cups (480 mL) apple cider vinegar and simmer for 10 minutes.
    2 tablespoons (36 g) Pickling Spice Mix Sterilize one half-gallon, two 1-quart, or four 1-pint
    (opposite) (2 L, 1 L, or 0.5 L) jars. Distribute the vegetable pieces
    1 tablespoon fine sea salt evenly into your jar(s). Pour the brine over the vegeta-
    8 cups (1.9 L) bite-size pieces bles, leaving about 1/2 inch (13 mm) headspace at the top.
    of vegetables, such as: Allow to cool slightly, then cover and refrigerate for at
    • 2 small carrots, peeled and least 1 hour. Store in the refrigerator for up to 2 weeks.
    cut into matchsticks or coins
    • 1 small head cauliflower, trimmed
    and cut into small florets
    • 1 celery rib, sliced
    • 10 snow peas
    • 1 red bell pepper, seeded and
    cut into matchsticks

    98 || The Nourishing Asian Kitchen


    Pickling Spice Mix

    I put together this pickling spice mix as a timesaver to have on hand when
    you want to clear out the fridge and make quick meals. There are other
    options you can use for pickling spices; feel free to swap out some from the
    list below for a different flavor profile.

    Yield: about 1/2 cup (145 g) Combine all the ingredients in a small jar, cover, and
    2 tablespoons (36 g) yellow mustard seed store at room temperature for up to 1 year.
    2 tablespoons (36 g) dill seed
    2 tablespoons (36 g) coriander pods
    1 tablespoon allspice berries
    1 tablespoon red pepper flakes (optional)
    1 teaspoon whole cloves
    Optional add-ins: cinnamon sticks (cut into
    small pieces), fennel seed, dried ginger,
    star anise, black peppercorns

    Vegetables and Sides || 99

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