Cocktail Party Quick Pickle Recipe

(Inspired by Momofuku Vinegar Pickles)

Brine Ingredients:

• 1 cup of water
• 1 cup of rice wine vinegar ( use only 1/2 cup at a time)
• 6 heaping tsp granulated sugar
• 2 1/4 tsp. Kosher salt
• a 1/4 cup or so of pickling spices (I used the ones from Arax Market)

Vegetables:

• Around 2 lbs of any veggies you like but think about what you are pickling you don’t want things that will get slimy or disintegrate. Here is what I used.
• 1 lb. of  green beans (topped and tailed)
• 3/4 lb of carrots (cut into spears no thicker than 1/2 inch)
• some small radishes sliced about 1/4 inch or so.

Directions:

1. Prep your veggies.  I scrubbed but did not peel the carrots and radishes. Place veggies in a bowl loose or jar packed in fairly tight.
2. In a pot, combine water, 1/2 cup of the rice wine vinegar, sugar and salt.  Bring to a boil.
3. At a boil add in the extra 1/2 cup of rice wine vinegar and throw in the pickling spices.
4. Turn off the element/gas.
5. Pour the hot liquid over the veggies and let cool on the counter.  If you are using a bowl, you will need to push the veggies down.  Put a layer of plastic wrap directly over the veggies to keep them submerged.
6. Once cool, put the bowl/jar in the fridge for at least 3 days.  Then dig in!