Condiments on the other hand. Relatively cheap & easy. Sure some might take a lot of effort, but then I get to use those condiments a lot more often than I would for any individual meal. Condiments get a lot more mileage and can lift up a lot of other meals.
After doing some vegetables, eggs, onions, cucumbers, and even Kimchi I figured I was done, well maybe not done....done, but not really branching out any more. I'm going to go back and tweak my basic vegetable pickles and I have a crapload of other pickles to eat up.
Then I watched this video about food prep. I'm not planning on doing any fancy food prep, but I like the channel and I'm already watching YouTube.....
Hmm......I like the idea of a simple vegetable pickle as an ingredient. My earlier vegetable pickles were to enjoy on their own. This is much closer to the red onion pickles, which are awesome btw (I'll post about that later) and outside of carrots & potatoes.....I really haven't done diddly squat with root vegetables, well maybe Daikon, but that's something I should have totally included....note to self.
Quick Vegetable Pickle Condiment
- Rutabagas
- Parsnips
- Turnips
- Carrots
Notice I didn't add quantities here.....I got one big rutabaga and one bag each of parsnips, turnips, and julienned carrots. Peel and julienne all the vegetables and mix well. Pack into jars and fill with brine. Seal and leave to pickle for three days then refrigerate.
- 2 cups Water
- 1.5 cups Vinegar
- 3 Tablespoons Salt
- 3 Tablespoons Sugar
- 2 Dried Chile de Arbol
- 4 Allspice
This is the basic brine........I ended up needing 3x the quantity above, so if following along I'd start with a triple batch of brine. Mix everything together and bring to a boil.
As mentioned before, I could see adding Diakon, but radishes in general would work and if you could get some other colored versions of these vegetables, the final product would look a lit nicer.
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