Gallery

Quentin Bacon

Recipe Summary

Yield:
Yield: 8 cups (serving size: 1/2 cup)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large pot, bring 3 cups water to a boil with vinegar, agave, bay leaf, celery seeds, fennel seeds and salt.

    Advertisement
  • Once brine is boiling, add vegetables and return to a boil. Remove from heat and allow vegetables and brine to cool to room temperature.

  • Strain mixture through a fine-mesh sieve, collecting liquid in a container below. Discard bay leaf and transfer pickled vegetables to 3 pint-size (500ml) sterilized glass jars with tightly fitting lids. Pour reserved vinegar mixture over vegetables. If liquid doesn't reach top of jars, add a little extra water or vinegar. The pickled vegetables will keep in the refrigerator for up to 2 weeks.

Source

Adapted with permission from Eating in Color, by Frances Largeman-Roth. Stewart, Tabori & Chang; January 2014.

Nutrition Facts

30 calories; fat 0g; saturated fat 0g; mono fat 0g; poly fat 0g; protein 1g; carbohydrates 5g; fiber 1g; cholesterol 0mg; iron 0mg; sodium 379mg; calcium 16mg.
Advertisement
Advertisement