Quick & Spicy Pickled Vegetables

This quick and easy refrigerator pickle method spices up the relish tray, a modern take on a perfectly classic little jewel.

Pickling mixture:
2 cups white balsamic vinegar*
1/2 teaspoon white peppercorns
1/2 teaspoon coriander seeds
1/2 teaspoon mustard seeds
1/4 teaspoons fennel seeds
1/4 teaspoons cumin seeds
1/4 teaspoon red pepper flakes
1 tablespoon kosher salt

Assorted raw vegetables such as baby carrots, celery, cucumbers (small cucumbers can be pickled whole, slice larger varieties), jicima, red pepper, **green beans, asparagus, okra and pearl onions
Fresh herbs such as dill and cilantro

Combine the pickling mixture ingredients in a saucepan and bring to a boil. Simmer mixture for 2 minutes to infuse the spices, remove from the heat and cool to room temperature. If using fresh herbs, add herb sprigs to the cooled mixture.

Place the vegetables in sterile glass jars with a tight seal (such as a Mason or Weck canning jar). Pour the cooled pickling mixture over the vegetables seal, and refrigerate for 24 hours in advance, the vegetables keep for only 3 days at the most.

*You may substitute 2 cups white wine vinegar + 1 tablespoon of granulated sugar for the white balsamic vinegar.

**As a simple rule, vegetables such as green beans, asparagus, pearl onions etc. that you typically do not consume raw are best blanched in boiling water for 3-5 minutes or until crisp tender, then plunged into ice water to halt the cooking process; drain and then proceed with the pickle process.