For some of us, pickles are strictly a summer concoction that stems from an booming crop of backyard cucumbers and a need for more burger condiments. However, Fall pickles can be just as delicious, served as a garnish, a snack or an addition to a charcuterie or cheese plate. I love the crunch of a pickled cauliflower and carrot. And they are just as simple.
Whatever veggies are leftover from roasting or sides, save the extra raw bits for a homemade jar of pickles. This recipe can be very tart – so you’re warned. And it can be spicy depending on what hot peppers (or the quantity you include). You can use basically any veggie with a crunch and mix up the spices in the brine. Use this recipe as a base and get creative.
Fall Pickles
- 2 1/2 cups white-wine vinegar
- 2 tablespoons coarse salt
- 2 tablespoons granulated sugar
- 1 bay leaf
- 3 whole cloves
- 1 teaspoon celery seeds
- 4 or so carrots, trimmed, peeled, sliced on the bias into 1-inch pieces
- 1/2 head cauliflower, separated into florets
- 1 small red pepper, trimmed, and sliced
- 2 serrano peppers sliced crosswise on the bias into 1/2-inch pieces
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In a large saucepan combine the vinegar, salt, sugar, bay leaf, cloves, celery seeds, and 2 1/2 cups water. Bring to a boil.
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Remove from the heat and pour over veggies in a jar. Cool to room temperature and refrigerate. Serve in about 24 hours.
