Foodgeist is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. As an Amazon Associate we earn from qualifying purchases.
RecipeNLG
Recipes1M
As an Amazon Associate, Foodgeist earns from qualifying purchases.
120 fermented vegetable recipes — kraut, kimchi, hot sauce, curtido
Approachable vegetable fermentation — sauerkraut, kimchi, hot sauce
German V-blade slicer — safer than flat mandoline, multiple inserts
Every vegetable technique — braising, roasting, grilling, raw
Vegetables organized by botanical family — deep understanding of produce
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Free 2-day shipping on every tool and ingredient we recommend.
The best culinary books narrated, on the house for 30 days.
Every cookbook you've wanted to read — free for 30 days.
As an Amazon Associate, Foodgeist earns from qualifying purchases.
120 fermented vegetable recipes — kraut, kimchi, hot sauce, curtido
Approachable vegetable fermentation — sauerkraut, kimchi, hot sauce
German V-blade slicer — safer than flat mandoline, multiple inserts
Every vegetable technique — braising, roasting, grilling, raw
Vegetables organized by botanical family — deep understanding of produce
You're reading one of recipes available free. Full library with Gastronome.
Combine the vinegar, 1 cup water, the sugar, bay leaves, and mustard seeds in a medium nonreactive pot. Slowly bring to a simmer over medium-low heat, stirring occasionally to dissolve the sugar. Put the vegetables in a heatproof nonreactive container, pour the hot liquid on top, and toss to coat evenly; the vegetables should be completely submerged in the liquid. Cover and cool to room temperature. Chill before serving. The pickled vegetables keep for months stored covered in the refrigerator. Be sure to keep them completely submerged in the liquid.