Pickled Vegetables

This week in class Chef Jesse taught us how to pickle everything under the sun. We did beets, tomatoes, jalapenos, squash and carrots. We used the carrots for the Mango and Mung Bean Sprout Slaw, the tomatoes and beets for the bahn mi (picture below) and the jalapenos for a green sriracha sauce.

Pickled Vegetables

Yield: 2 quarts pickling liquid

Active Time: 10 mins
Inactive Time: 45 mins + 1-2 days

Ingredients
8 c rice wine vinegar
3 c sugar
1 c salt
1 cinnamon stick
3 star anise
1 T coriander
1 T black peppercorns

Directions
Toast all spices until fragrant. Combine all ingredients in a medium saucepan and simmer for 30 minutes. Remove from saucepan and let cool. Pour over any vegetables and let sit in the fridge for 1-2 days. For the vegetables: half cherry tomatoes, slice beets and squash 1/8 in thick, julienne or grate carrots and slice or leave jalapenos in large chunks.