Vinegar Pickles

1. 1

   Combine the vinegar, water, sugar, salt, herbs, spices, and pepper in a nonreactive saucepan, bring to a boil, then lower the heat to a simmer.

2. 2

   Prepare assorted vegetables by peeling, if needed, and trimming and cutting them into same-size shapesquartered small turnips, sliced fennel, whole or halved small carrots, sliced beets.

3. 3

   Because cooking times will vary, cook the different vegetables separately in the simmering brine.

4. 4

   Let cool and serve at room temperature, or chill.

5. 5

   A similar method for especially tender young vegetables such as carrots, radishes, fennel, and turnips is to macerate, not cook, them in the brine.

6. 6

   Heat the brine to boiling, then let it cool to room temperature.

7. 7

   Soak the vegetables separately for 30 to 60 minutes, until they are flavored through yet still retain their crunchy freshness, drain, then chill to further crisp and refresh them.

No additional tips available.