Ample Picking Recipe
Make Ample Picking Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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For the Picked Vegetables
Pickling Brine
Finishing & Serving
Method
For the Picked Vegetables
- 1
Prepare the vegetables
Wash all vegetables. Trim ends from cucumbers and slice into 1/4-inch rounds or thick coins; halve radishes; cut carrots into 2-inch sticks; thinly slice red onion; halve cherry tomatoes. Place prepared vegetables in a large heatproof bowl or directly into a clean 1-quart jar (or two small jars) leaving 1/2 inch headspace.
Pickling Brine
- 2
Make the brine
In a small saucepan combine distilled white vinegar, water, granulated sugar, and kosher salt. Add pickling spice, black peppercorns, bay leaf, and crushed garlic cloves. Bring mixture to a gentle simmer over medium heat, stirring to dissolve sugar and salt. Once simmering, remove from heat and let sit for 2 minutes.
- 3
Pour brine over vegetables
Carefully pour the hot brine over the vegetables in the bowl or jars, ensuring solids are fully submerged. If using a bowl, transfer vegetables and brine to a jar with a tight-fitting lid, leaving 1/4–1/2 inch of headspace. Add fresh dill sprigs into the jar(s) if using. Press vegetables down so they are immersed in the brine.
- 4
Cool and chill
Let jars cool to room temperature (about 30 minutes), then cover and refrigerate. For quick pickles enjoy after 2 hours for a crisp, lightly pickled bite; best flavor develops after 24 hours. Store refrigerated and use within 2–3 weeks.
Finishing & Serving
- 5
Dress and serve
When ready to serve, pour off about 1 tablespoon of pickling liquid from the jar (optional) and gently toss pickled vegetables in a small bowl with extra virgin olive oil, fresh lemon juice, chopped fresh dill, and cracked black pepper to taste. Serve as a bright accompaniment to sandwiches, cheese plates, or as a crunchy salad component.
