I find myself with a drawer full of vegetables that it is hard to use before they aren’t good. There are only so many turnips and radishes two children under 6 can eat. So, last night I did what any frugal farm share recipient would do: I made pesto and pickles. A couple of hours later and my fridge has 4 jars of mixed green and green garlic pesto, a large container of quick pickle red slaw, and a large container of quick pickle curried mixed vegetables. The last one is amazing, easy, and even the 5 year-old loves it. Enjoy.
Quick Pickle Curried Mixed Vegetables
- 1 cup white vinegar
- 1/3 cup red wine vinegar
- 1 1/2 cups water
- 1 Tbs kosher salt
- 1 scant Tbs sugar
- 1 Tbs curry powder
- 1 Tbs mustard seed
- 4 cups mixed vegetables, cut into bite-sized pieces (turnips, carrots, radishes, celery, zucchini, onions, garlic, etc – I used 1 bunch Hakurei turnips, 1 bunch icicle radishes, 2 stalks celery, 6 walking onions, and a handful of the most tender turnips greens)
Bring all the ingredients, except the vegetables, to a boil in a small pot. Boil for one minute then turn the heat off. While this is boiling put the veggies in a large glass or ceramic crock, jar, bucket, pitcher, canister. You can mix them together or layer them as you like. Pour the boiling brine over the veggies and leave out, uncovered, to cool. When the veggies and brine are cool cover and refrigerate. Keep in the fridge and eat as you like over the next couple weeks, if they last that long.