Maybe I can force a connection between a quick break and quick-pickled vegetables. But in truth, I'm just excited about the bright, tangy pickles and the little time and effort that went in to make them.
I follow a basic ratio of pickling brine, 1:1 of water: vinegar, enough to cover the vegetables. Season with sugar and salt to taste.
Lazy spontaneity comes in based on what I have in the kitchen and whatever will help enhance the flavor of the end-result - different types of vinegar, dried herbs and seeds, garlic, onion, chili peppers, etc.
Cut vegetables. In this case, peel and cut to thin strips 1/2 of a medium-sized red onion, 1/2 of a medium-sized carrot, and 1/3 of a small Korean radish (무; mu).
Make pickling brine. Combine 3/4 C champagne vinegar, 3/4 C water, 2 TBSP sugar and 1/4 ts salt.
Optional) Add 1/4 ts of black peppercorns, 1 clove of garlic, and 1 bay leaf to the brine.
Bring up the liquid to a boil, then pour it over the vegetables. Let it steep until the liquid cools to room temperature. Remove the garlic and bay leaf and refrigerate in an airtight container.
KOREAN WORDS
onion 양파 (yang pa)
carrot 당근 (dang geun)
