Trio of Pickles

Ingredients

• 4 cups white wine vinegar*
• 3 cups water*
• 1/2 cup granulated sugar*
• 2 tbsp mixed pickling spice*
• 2 tbsp kosher salt*

Directions

1. Combine pickle ingredients for each subrecipe below in non-reactive containers with tight-fitting lids. Set aside.
2. To prepare pickle brine, combine vinegar, water, sugar, mixed pickling spice and salt in a medium non-reactive saucepan over medium heat. Bring to a boil, stirring occasionally. Remove from heat. Strain mixture through a fine sieve into a heatproof bowl; discard solids.
3. Divide hot pickle brine into thirds and pour over pickle ingredients (see below) in containers. Stir to combine. Cool completely.
4. Place a piece of parchment paper on top to submerge pickles. Cover and refrigerate overnight.
5. To serve, drain off and discard liquid.

Ingredients

• 2 cups cauliflower florets
• 1/4 tsp cayenne pepper
• 1/4 tsp turmeric

Yield: Makes about 2 cups

Ingredients

• 2 cups thinly sliced radishes
• 2 sprigs fresh dill
• 1 tsp dill seeds

Yield: Makes about 2 cups

Ingredients

• 2 cups halved brussels sprouts, cooked
• 1 red bell pepper, julienned (about 1 cup)
• 1 clove garlic, crushed

Yield: Makes about 3 cups