Pickling

It is amazing how absurdly simple it is to pickle vegetables. I am not talking simple... so long as you purchase our  at home pickle magic 2300 with digital salinity warning meters and Bluetooth synchronization software!!!

No - literally, this is all it takes- just have to get the proportions right and stir:
*Note- this yields a Japanese/Korean style pickling flavor/texture to vegetables*
Brine:
2 Cups hot water - hottest water straight from the kitchen tap is fine
1 Cup Rice Wine Vinegar (or just "Rice Vinegar" - preferably unseasoned)
6 Tablespoons Sugar
2. 1/4 Tablespoons Salt

Multiply ratio at will... Normally easiest to do a huge batch of pickles at one time just because pickling a little bit of veggies takes about the same amount of time as making an obscene amount.

I pour all of the ingredients into a large measuring cup (with a handy lip for pouring). Normally need to to stir for about a minute or two until the solution has absorbed all the sugar and salt. Will settle looking clear.

That is it. Cut up whatever veggies you want, add whatever flavoring components you want (chilis, garlic, aromatic herbs- all awesome). Just toss them all in a container, poor in the brine, seal it up and into the fridge. Takes a few days for them to really crisp up, but afterwards they last for a month in the container.

Tips I have learned so far:

Mason jars are not your friends-- They look especially artistic and cute, but in reality, they are a pain to individually clean, stuff, then seal. Plus, popping tops back and forth and screwing lids on and off gets pretty tiresome. Pickle in large containers--> 4 quart containers are awesome. Especially the professional food service translucent grade ones you can pick up from a Smart and Final.

Use a Mandolin to cut the vegetables-- it makes them look more professional, and consistently trying to julienne roundish vegetables is as much an exercise in futility as it would be soul crushingly aggravating and disappointing. I'd much rather cut perfectly uniform slices every time and in half the time (or probably much less) of even the most seasoned prep cook using a knife. Not theatric- but it gets the job done.

Pickle in bulk- Cabbage, Cucumbers, Carrots, Daikon, Onions, Garlic, Chilis, etc.- when you see them at a good price, snatch up a couple of pounds.

Toasted Sesame seeds on top of your pickled veggies placed just before you munch in---> well worth the additional effort...

Next time I make a big batch, I'll toss some pictures up on the blog:

That is right, Asparagus, Garlic, Lemon, and Rosemary --> tiny trial batch in a foodsaver bag. Either going to be awesome or horrible. I don't think there is any room for a middle ground... We'll see.