Okay, I admit it. I live in Brooklyn, and I pickle things. Bring on the Portlandia jokes. Usually, I do a quick pickle — salt + vinegar + overnight in fridge. This is the first time I have used boiling brine. This recipe would work with many vegetables, such as green beans, red onion, fennel, or cauliflower. You don’t need to cook most vegetables; rather, cover in hot brine, let cool, cover and refrigerate. But do boil more toothsome vegetables such as beets or carrots for about 10 minutes, until they are just crisp-tender. These are not a shelf stable pickle — the jar is not airtight or sterilized. Keep in fridge, and eat within about two weeks. We tend to finish ours in a few days!
Makes 5 or 6 servings, as a side