From Chef Ji Hye Kim

A Note from the Chef

It is the season of abundance in our gardens and farmer's markets. With the overflow of vegetables, I turn to pickling. This master brine recipe is great because it is versatile and can work with all kinds of vegetables. For variety, try adding chili peppers or spices to the brine. My favorite combinations are adding cloves, cinnamon and orange peel; jalapeno peppers and red onions; or a 1/2 cup of soy sauce for a less sweet and more complex flavor. There is no wrong way to go about it — go wild and have fun!

Ingredients

• 2 quarts of hot water
• 1 quart rice wine vinegar or apple cider vinegar
• 3 cups granulated cane sugar
• 1/2 cup kosher salt
• 6 quarts of your favorite vegetable (not leafy ones)

 Instructions

1.   For most vegetables, the hottest water you can get from the faucet should be hot enough. But for harder vegetables, like beets, go closer to boiling hot. The harder the vegetable, the hotter the water should be.

2. Cut your favorite vegetable or vegetables into bite-sized pieces, about an inch long.

3. Place the vegetables in a container or jar.

4. Mix all the ingredients for the brine. Whisk until all the sugar and salt is dissolved.

5. Pour the brine over the vegetables. Store in the fridge.