Why settle for the same pickled veggies, when you can make your own? These pickles pair well with our Autumn Charcuterie Board. Our favorites are cherry tomatoes, sliced daikon, mushrooms, grapes, plums, and pearl onions, but this recipe works on any of your favorite fruits and veggies.
Pickled Fruits and Vegetables for Autumn Charcuterie Display
Servings
8 Servings
Ingredients
- 4 cups water
- 3 cups apple cider vinegar
- 1 cup sugar
- ¼ cup kosher salt
- 2 cinnamon sticks
- 3 star anise pieces
- 2 dried hot chile peppers
- 1 teaspoon coriander seeds
- 1 teaspoon whole black peppercorns
- 1 teaspoon fennel seeds
- 2 teaspoons yellow mustard seeds
- Pickling items: grape or cherry tomatoes sliced daikon radishes, mushrooms, grapes, plums, or pearl onions
Instructions
- To make the basic pickling liquid, bring water, vinegar, sugar, salt, cinnamon, star anise, chilies, coriander, peppercorns, fennel seeds and mustard seeds to a simmer in a large stock pot.
- Pour over any of the pickling items. Allow to come to room temperature before storing, covered, in the refrigerator for up to 2 months. Serve along with our Autumn Charcuterie Board.
Much thanks; that is the info I need.
You need to submerge the items being pickled. So, you can pickle up to 4-5 cups of vegetables.
I understand all that but given the amounts in the recipe, how about how much pickling item will be needed? A pint? A quart? A what?
It is up to you. Since you can pick and choose what you like or have, you can choose the amount of pickles you want to make as well.
The picking liquid can be doubled and tripled if needed.
What is the amount of pickling items?