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Middle Eastern · Preserve / ferment
Armenian Pickled Mixed Vegetables
A big jar of crisp mixed vegetables and fresh herbs under a hot brine tinted hot pink by sliced beet. It mellows in the refrigerator for a month and keeps another month after that.
- YieldServes 8
- Hands-on1 h
- Total30 d
- Difficulty
Ingredients
Vegetables
- 450 gmixed vegetables: baby pickling cucumbers, green sweet peppers, small carrots, green cherry tomatoes, cauliflower florets, small radishes, any or all, about 2 quarts; cucumbers 5 to 8 cm with blossom ends removed, peppers in wide strips, carrots in thin sticks 8 to 10 cm long, radishes halved or quartered if over 2.5 cm
- ½small red beet, peeled and sliced
- 1 clovelarge garlic, sliced; half for the jar, half for the brine
- 4 sprigscilantro
- 4 sprigsbasil
- 4 sprigstarragon
Brine
- 120 mlwhite wine vinegar (at least 5 percent acidity), 1/2 cup
- 360 mlwater, 1 1/2 cups
- 1½ tbsppickling salt
- 3whole black peppercorns
- 1½Mediterranean bay leaves
- ½ stickcinnamon, 2.5 cm (1 inch)
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