Traditional recipes

Cold-Brined Vegetables with Jalapeño

Cold-Brined Vegetables with Jalapeño

Cold-brine is just another way of saying pickled. Packing the vegetables separately prevents the colors from bleeding.


  • 2 tablespoons coriander seeds, crushed
  • 1 tablespoon mustard seeds
  • 2 cups distilled white vinegar
  • 2 tablespoons kosher salt
  • 2 teaspoons black peppercorns
  • 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

Special Equipment

  • 2 heatproof 24-ounce jars

Recipe Preparation

  • 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.

  • 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.

  • DO AHEAD: Vegetables can be pickled 1 day ahead. Keep chilled.

Nutritional Content

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) 500Reviews Section

Watch the video: Andrew Zimmern Cooks: Pickled Jalapeños (November 2021).