A professional chef’s secret to adding flavor in a flash and lengthening the shelf life of ingredients. You can practically pickle anything – cabbage, peppers , shallots, cauliflower, husbands, children, etc…
Makes 2 batches
2 ea whole carrots, peeled, cut and blanched (cooked in boiling water until just tender)
1/2 red onion, sliced thin
1 cup apple cider vinegar, Bragg’s recommended
1/2 cup granulated sugar
3/4 cup water
Method: In a small saucepan, combine last three ingredients and bring just to a boil.
In separate heat-proof bowls, pour pickling liquid over vegetables. Let cool to room temperature, then seal vegetables, completely submerged in liquid, in tupperware or a mason jar.
Serve, or refrigerate for up to two weeks.
*My other favorite vinegars include champagne, rice and red wine vinegar. A combination of two vinegars can also be used, as long at the volume equals one cup, and/or the ratio of vinegar/water to sugar remains the same.