Yield:Yields 1 quart.
Try these delicately spiced, slightly sweet pickles with cheese and crackers, cold cuts, sandwiches, pork chops, or hamburgers.
betway电子竞技俱乐部
- 3/4 cup granulated sugar
- 1/2 cup cider vinegar
- 6 whole cloves
- 6 allspice berries
- 2 small dried red chiles, such as chile de arbol
- 1 bay leaf
- 2 tsp. yellow mustard seed
- 1 tsp. ground turmeric
- 1 tsp. ground ginger
- Kosher salt
- 2 medium parsnips, peeled, cored, and cut into sticks 3 inches long and 1/4 inch thick
- 2 large carrots, peeled and cut into sticks 3 inches long and 1/4 inch thick
- 1 medium yellow onion, thinly sliced
- 1 jalapeño, thinly sliced
Preparation
- In a 4-quart saucepan, combine 3 cups water with the sugar, vinegar, cloves, allspice, chiles, bay leaf, mustard seed, turmeric, ginger, and 4 tsp. salt. Bring to a boil over medium-high heat. Add the parsnips, carrots, and onion and cook for about 5 minutes—the vegetables will still be quite firm. Add the jalapeño. Remove the vegetables from the hot brine and cool. When the brine and vegetables are cool, fill a clean 1-quart glass jar with the vegetables and pour the brine over to cover.
Refrigerate at least overnight and for up to 2 weeks.
Ingredient Spotlight
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IN THIS RECIPECider Vinegar
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IN THIS RECIPECloves
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FEATUREDShishito Peppers
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