Jarren Vink
Cold-brine is just another way of saying pickled. Packing the vegetables separately prevents the colors from bleeding.
Recipe information
Yield
12 Servings
Ingredients
2 tablespoons coriander seeds, crushed
1 tablespoon mustard seeds
2 cups distilled white vinegar
1 cup sugar
2 tablespoons kosher salt
2 teaspoons black peppercorns
2 bay leaves
1 jicama, peeled, cut into ½”-thick sticks
1 medium cucumber, seeded, cut into ½”-thick sticks
1 jalapeño, seeded if desired, thinly sliced
½ pound small multicolored carrots, tops trimmed, scrubbed, halved lengthwise if large
6 radishes, halved
Special Equipment
2 heatproof 24-ounce jars
Preparation
Step 1
Toast coriander and mustard seeds in a dry medium saucepan over medium heat until seeds begin to pop, about 3 minutes. Add vinegar, sugar, salt, peppercorns, bay leaves, and 1 cup water and bring to a simmer over medium-high heat, stirring to dissolve sugar. Let cool.
Step 2
Pack jicama, cucumber, and half of jalapeño in a jar, then pack carrots, radishes, and remaining jalapeño in other jar. Pour in brine, dividing evenly between jars. Cover and chill at least 4 hours. Drain vegetables before serving.
Step 3
DO AHEAD: Vegetables can be pickled 1 day ahead. Keep chilled.
Nutrition Per Serving
Calories (kcal) 110 Fat (g) .5 Saturated Fat (g) 0 Cholesterol (mg) 0 Carbohydrates (g) 26 Dietary Fiber (g) 4 Total Sugars (g) 19 Protein (g) 1 Sodium (mg) 500
