Recipe from Momofuku Vinegar Pickles
Ingredients:
For brine:
•1 cup very hot tap water
•1/2 cup rice-wine vinegar
•6 tbsp sugar
•2 1/4 tsp kosher salt
•I added 1 bay leaf and about 10 peppercorns
For veggies:
•2 lbs asparagus, trimmed
Instructions:
Pack asparagus into mason jars or 1-qt plastic containers, cover with brine, close lid, and refrigerate. They'll be ready in four days. Most will keep for up to a month.
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