1 quart white wine vinegar
½ cup sugar
1 cinnamon stick
1 tablespoon black peppercorns
1 tablespoon salt
2 tablespoons turmeric powder
2 cups vegetables of your choosing, chopped in bite-sized pieces*
- Combine all ingredients except vegetables in a pot. Bring to a boil.
- In nonreactive dish, pour hot liquid over raw vegetables. Cover and leave at room temperature until all has cooled to room temperature.
- Place in fridge and let sit overnight. Pickles will be ready after 12 to 24 hours.
- Recipe from chef Ari Kolender of Leon's Oyster Shop, Charleston, South Carolina