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.