Name: Cold-Brined Vegetables with Jalapeño
Yield: 12 Servings
Ingredients: 2 tablespoons coriander seeds, crushed; 1 tablespoon mustard seeds; 2 cups distilled white vinegar; 1 cup sugar; 2 tablespoons kosher salt; 2 teaspoons black peppercorns; 2 bay leaves; 1 jicama, peeled, cut into ½”-thick sticks; 1 medium cucumber, seeded, cut into ½”-thick sticks; 1 jalapeño, seeded if desired, thinly sliced; ½ pound small multicolored carrots, tops trimmed, scrubbed, halved lengthwise if large; 6 radishes, halved; 2 heatproof 24-ounce jars

Jarren Vink

Cold-brine is just another way of saying pickled. Packing the vegetables separately prevents the colors from bleeding.

Recipe notes