our post today is inspired by many different sources - momofuku ssam bar, farmer's market and old magazines. on our recent trip to nyc, we had a great plate of pickled vegetables at ssam bar and tasted some ingredients i'd never think of pickling! farmer's market on sunday was beautiful but all i could think of was which vegetables could bath in vinegar, salt and sugar when we got home. we've also been going through years of old magazines to recycle and ripping out loads of recipes and photo inspiration - food & wine, gourmet, domino, the list goes on and on. but i found a fun recipe for david chang's sweet & sour pickles in an issue of Food & Wine from 2007 and adapted it for this recipe. the brine works for almost any veggies you'd like to pickle. enjoy!Pickled Veg
2 cups water
1 cup sugar
1/8 cup kosher salt
1/2 cup rice wine vinegar
1/2 cup white wine vinegar
2 cups daikon root, peeled and sliced 1/8-inch thick
1 cup carrot, peeled and sliced 1/4-inch thick
2 pickling cucumbers, sliced 1/-inch thick
combine water, sugar, salt and vinegars in a pot and bring to a boil. simmer until sugar and salt are dissolved and remove from heat. arrange prepared vegetables in clean glass jars and cover with hot liquid. let cool to room temperature, seal and refrigerate overnight or up to two weeks.
