Do you ever find yourself with half an onion or pepper, a couple random radishes, or maybe even some great carrots? They're close to turning and you haven't been able to find a home for them yet. Well if so, and you're reading this, you're in luck. Don't throw away your vegetables, pickle them!
We recently ran into this issue at the Baking Steel test kitchen, not wanting to let our vegetables to go to waste, I opted to give them a quick pickle. There's not much to pickling, but man can you have some fun. You really can flavor your brine with whatever makes you happy, as few or as many flavors as you want. I ended up using them to make a relish, which resulted in a beautiful mix of colors and flavors.
Pickled Farm Vegetables (about 2lbs cleaned)
8 baby carrots halved lengthwise, peeled and rinsed, tops left on
8 turnips, peeled and cut in half
8 breakfast radishes, cut in half
1 scallion, cut into 3 equal lengths
2 cloves garlic
12 oz white distilled vinegar
4 oz apple cider vinegar
4 oz sugar
2 oz salt
pinch ea of chili flakes, black peppercorns, ground ginger, ground clove
1. Bring all brine ingredients up to simmer. Turn off and steep for 5 minutes.
2. Pour brine over all vegetables to just cover.
3. Use plastic wrap to cover and press down on vegetables to have the liquid stick to the vegetables and plastic. Refrigerate for an hour or until chilled.
4. Another alternative, pulverize your farm fresh vegetables after pickling and turn into a farm fresh relish..