Sweet Pickle | This is our East meets West pickling recipe (well, “West” as in Europe). This recipe is sweet and tart with some different ingredients that you normally don’t see together…who would have thought Chinese Five Spice and Fennel would work so well?
- Veggies & Fruits - ½ cup
- Rice Wine Vinegar - ½ cup
- Apple Cider Vinegar - ½ cup
- White Sugar - 1 tablespoon
- Salt - ½ tablespoon
- Black Pepper - ⅛ teaspoon
- Mustard Powder - ⅛ teaspoon
- Red Pepper Flakes - ⅛ teaspoon
- Chinese Five Spice - ⅛ teaspoon
- Caraway Seed - ⅛ teaspoon
- Fennel Seed - ⅛ teaspoon
- Saucepan - medium
- Air-Tight Container - small, min 2 cups
- Get all your ingredients together.
- Cut up the veggies & fruits you want to pickle. Add them to your air-tight container.
- Add ½ cup water and everything else to the sauce pan and bring the liquid to a boil.
- Remove the pan from the heat and pour it over the veggies.
- Let the mixture come to room temperature before you seal the container and pop it in the fridge.
- Let the pickle sit for a minimum of one hour (it will keep for at least a month, so you can do this well in advance).
* We broke our normal 50/50 water to acid ratio rule and instead went stronger with a ½ ratio or double acid. Since it's stronger, cut your veggies & fruits into smaller bites.
* Pickle veggies for at least an hour but for an average of 4. The longer you keep it in the pickling liquid, the more flavor it takes on.
* You can use almost any kind of acid - red wine vinegar, white wine vinegar, lime juice, etc. We pickle in lime juice anytime we make a Mexican recipe.