Bruno Albouze Pickles
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How To Pickle Vegetables

Yields20 ServingsPrep Time30 minsRating

Ingredients

Pickled Carrots & Enoki
 250 g Carrots
 250 g Enoki
Brine
 750 g Apple cider vinegar
 50 g Sugar
 5 g Mustard seeds
 2 g Black peppercorns
 2 g Curry
 15 g Garlic, crushed
Pickled Red Onions & Purple Cauliflower
 225 g Red pearl onions
 600 g Purple red onion
Brine
 750 g Apple cider vinegar
 150 g Beet
 50 g Sugar
 5 g Mustard seeds
 2 g Black peppercorns
 15 g Garlic, crushed

Directions

Pickled Carrots & Enoki
1

Make more brine for the mushrooms. Peel and cut carrots into batonnet. Trim off enoki mushroom bottom. Blanch carrots for 30 sec and chill in ice water. Bring brine to a boil along with a bay leaf, and a couple of sprigs oregano and thyme. Cover and let simmer for 5 min. Transfer to a bowl to cool down for about 10 min. Arrange carrots in jar and cover with the brine. Let cool and seal; chill. For the mushrooms brine, use the same recipe (without the curry). Blanching mushrooms is optional, if so – blanch them for 5 seconds.

Pickled Red Onions & Purple Cauliflower
2

Make more brine for the cauliflower batch. To peel pearl onions: plunge in boiling water for a min, then transfer in ice water. Cut out cauliflower into florets. Bring brine to a boil along with a bay leaf, and a couple of sprigs oregano and thyme. Cover and let simmer for 5 min. Then, pour brine in cauliflower florets or red onions arranged in separate jar. Let cool and seal; chill. Pickles can be kept refrigerated for weeks. For longer shelf life, they can be canned. Enjoy!

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