14 May 2008

Fire Pickles

Vegetable Pickles

2 lbs daikon radish, sliced
1 1/2 lbs carrots, sliced
6 thai bird chilly peppers, whole
1 1/2 cups water
1 1/2 cups vinegar (I use apple cider)
1 TB coriander seeds, lightly crushed
1 TB whole mustard seeds
1 scant tsp whole fennel seeds
1 TB whole pepper corns (optional)
3 tsp salt (less if you prefer less salt)

In a pot, boil the water, and add the salt and spices. When the salt dissolves, turn the heat to low, and add the vinegar. Let the water and vinegar come up to a simmer, and let it simmer for four minutes. Turn off the heat. Add the sliced vegetables and chilly peppers to the vinegar mixture. Let it sit in the pot until it's room temperature. Transfer to a plastic or glass container. Place in the fridge. Eat after it's matured (roughly 3 - 5 days, depending on how thin you slice the veg).

I like my pickles to be fiery hot, so omit the chilly peppers or pepper corns as needed. I also like my pickles to be good and salty. You can cut back on the salt as you wish.