Brine & Vegetables:
1 cup rice vinegar
1 cup water
1/3 cup white wine vinegar (6% acidity, if possible)
3 T. sugar or other sweetener (honey, maple syrup)
2 t. Koser salt
1 – 1 ½ lbs. vegetables, cut into uniform pieces
Red pepper flakes
Place veggies in a non-reactive bowl or jar (i.e. glass) and set aside.
Place all brine ingredients (rice vinegar through salt) in a nonreactive saucepan. Add any additional flavorings, if desired. Bring to a simmer, stirring to dissolve sugar and salt. Pour over vegetables in bowl/jar, submerging them with the brine. Let cool to room temperature.
Cover and refrigerate overnight. Veggies will keep at least 2 weeks in the refrigerator.
Recipe from Cook’s Illustrated
Learn how to make this recipe by watching the cooking class below