Lots of vegetables can be utilized with this brine when you want a quick batch of refrigerator pickles. Pour it (hot) over green beans, asparagus, carrots, cauliflower, celery, spring turnips, fennel bulb, Swiss chard stalks, etc. Let the vegetables marinate for a day or a week before eating, and enjoy the pickles for the next month or so. If you make up a batch of brine, you can keep it handy in the refrigerator for a couple of weeks, pulling it out to heat and use with vegetables as you bring them home from the market. This recipe halves or doubles easily.
4 cups vinegar (white wine vinegar, red wine vinegar, or apple cider vinegar)
2 cups water
1 cup sugar
1 cup kosher salt
1 tsp. black peppercorns
4 or more garlic cloves
optional spices such as allspice, clove, cinnamon stick, Szechuan peppercorns, mustard seed, fennel seed, dried whole chili or chile flakes, coriander, celery seed, juniper berry, etc.
optional fresh herbs, such as thyme stems, rosemary branch, bay leaves, fennel fronds, dill, oregano or marjoram stems
Combine all of the ingredients except the fresh herbs in a non-reactive pot. Heat over a high flame, stirring until the salt & sugar are dissolved in the liquid. Bring just to a boil. Remove from heat. Pour hot over vegetables, allow to cool to room temperature, and refrigerate.
From the recipe collection of Hillsdale Farmers’ Market Chef Kathryn Yeomans The Farmer's Feast http://thefarmersfeast.me/