I enjoy pickling vegetables at home to preserve fresh summer produce, but I am halfway through the winter and my supply is running low. Instead of buying produce in bulk, I picked up a bag of rainbow carrots at Pogue's Run Grocer to quick pickle with cucumbers, green onions and garlic. These vegetables are sliced and left in the refrigerator to bathe in a brine comprised of vinegar, sugar, salt and a medley of spices such as coriander seeds, peppercorns, bay leaves, allspice, cloves and red pepper flakes. If you prefer your pickles without heat, you can omit the red pepper flakes.
For the best crunch, prepare the brine and vegetables the day before you want to serve them. Keep a fresh batch of quick pickles as an easy snack that doubles as a healthy alternative to post-holiday season.
Find the recipe here: http://www.indystar.com/story/life/food/2015/01/08/solid-gold-eats-quick-pickled-vegetables/21449825/
