Ingredients
Directions
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.
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!
