Pickled Vegetables

Name: Pickled Vegetables
Yield: 8 servings
Ingredients: 6 small carrots (about 8 oz.), peeled, sliced on a diagonal; 1 tsp. crushed red pepper flakes; 1 medium fennel bulb, trimmed, thinly sliced; 1 tsp. ground turmeric; 1 medium red onion, sliced ½" thick; 2 cups distilled white vinegar; ½ cup (100 g) sugar; 2 Tbsp. Diamond Crystal or 1 Tbsp. plus ½ tsp. Morton kosher salt

Shilpa Uskokovic8 servingsSource

condiment pickle pickle and preserve carrot red onion fennel vegetarian vegan dairy-free nut-free gluten-free

Ingredients

6 small carrots (about 8 oz.), peeled, sliced on a diagonal

1 tsp. crushed red pepper flakes

1 medium fennel bulb, trimmed, thinly sliced

1 tsp. ground turmeric

1 medium red onion, sliced ½" thick

2 cups distilled white vinegar

½ cup (100 g) sugar

2 Tbsp. Diamond Crystal or 1 Tbsp. plus ½ tsp. Morton kosher salt

Method

Place 6 small carrots (about 8 oz.), peeled, sliced on a diagonal, and 1 tsp. crushed red pepper flakes in a 2-cup heatproof container. Place 1 medium fennel bulb, trimmed, thinly sliced, and 1 tsp. ground turmeric in another 2-cup heatproof container and 1 medium red onion, sliced ½" thick, in a third container.

Bring 2 cups distilled white vinegar, ½ cup (100 g) sugar, 2 Tbsp. Diamond Crystal or 1 Tbsp. plus ½ tsp. Morton kosher salt, and 2 cups water to a boil in a medium saucepan over medium-high, stirring until sugar and salt are dissolved.

Pour brine evenly among containers with vegetables and let cool. Cover and chill at least 12 hours and up to 4 days.