Momofuku's Vinegar Pickles, Japanese
Created by dienia b on July 19, 2015
- Servings: 10
- Prep Time: 4d
- Cook Time: 0m
- Recipe #20237
Ingredients
- FOR THE BRINE
- 1 cup water (boiling)
- 1/2 cup rice wine vinegar
- 6 tablespoons granulated sugar
- 2 1/4 teaspoon kosher salt
- 1 teaspoon coriander seeds
- FOR THE VEGGIES
- 2 pounds carrots (whole baby carrots, scrubbed, peeled, and trimmed)
- 1 1/2 pounds fennel (3 fennel bulbs)
How to Make
-
Step 1: Pack carrots (for larger ones, cut them length-wise, so they are snack size) and fennel (core and cut into 1/8-inch strips) into mason jars or 1-qt plastic containers, cover with brine, close lid, and refrigerate.
-
Step 2: They'll be ready in four days.
-
Step 3: Most will keep for up to a month.
Nutritional Facts
- Serving Size: 1 (203.4 g)
- Calories 90
- Total Fat - 0.4 g
- Saturated Fat - 0 g
- Cholesterol - 0 mg
- Sodium - 622.5 mg
- Total Carbohydrate - 21.3 g
- Dietary Fiber - 4.7 g
- Sugars - 11.8 g
- Protein - 1.7 g
- Calcium - 66.4 mg
- Iron - 0.8 mg
- Vitamin C - 13.6 mg
- Thiamin - 0.1 mg