Description
Sarah Todd runs Tenzo Kitchen at The Hive on Nantucket. There, she cooks with seasonality and the body in mind, and she loves to find ways to avoid food waste, such as pickling vegetables so they last longer. Pickle cucumbers, red onion, jalapeños — any vegetable you’d like — with her simple formula that uses 3 parts vinegar, 2 parts water, and 1 part sugar. All you need to remember is 3-2-1!
Ingredients
Scale
- Any vegetable you’d like to pickle
- 3 parts vinegar (any wine, apple cider, or rice vinegar)
- 2 parts water
- 1 part sugar (can reduce if desired)
- Salt to taste
- Aromatics (whole spices, herbs, lemon slices, etc.)
Instructions
- Clean and cut your vegetable into your desired pickle shape. Put the pieces in a jar (or multiple jars), and set aside.
- Combine the vinegar, water, and sugar in a pot, and heat, stirring occasionally, until the sugar is completely dissolved. Pour the mixture in the jar(s), just enough to cover the vegetables, put on lid(s), and give each jar a slow tilt to distribute the liquid.
- Allow the jar(s) to cool to room temperature, then move to the fridge and let sit for at least an hour before you enjoy. Store in the fridge for up to 3 months for the best flavor.