At the Red Fire Farm Strawberry Soirée Feast in the Fields dinner begins simply, with bread and cheese. To add some brightness and spark to the cheese platter, I made up a batch of spiced strawberry jam and a HUGE vat of pickles.
While I used a bushel of farm-fresh vegetables in my batch, these quick pickles are a great way to use up little bits of vegetables that might be floating around your vegetable crisper. I pickle various types of vegetables all in one jar or tub. The only exception I make is for beets––unless you want everything to be a wonderfully lurid shade of magenta, pickle beets in their own container.
For this year's Feast, I pickled kohlrabi, carrots, radishes, spring onions, and beet stems.
Prepare the vegetables
Peel if desired and cut into bite-sized pieces, batons, or wedges (about 1/2-thick maximum). Place into a clean jar or tub.
Make a brine, enough to cover the vegetables.
For a 1 quart container, boil together:
- 1 ½ cups white vinegar
- 1 ½ cups water
- 2 ½ teaspoons salt
- 2 teaspoons mustard seed
- 1 bay leaf
- 1 teaspoon celery seed
- 1 teaspoon fennel seed
- 1 dried chili
Pour over the vegetables. Make more brine if needed. Pickles will be fine to eat in about 6 hours, but get more “pickle-ish” the longer they sit. Store in the refrigerator. They will keep for several weeks.