Quick Pickle Brine

I love all things local and organic. Part of my obsession is to subscribe to every newsletter I can find that features local farms and farmers, both near and far. One of the newsletters I receive is from nearby is Spice Acres, and it’s one of my favorites. Spice Acres is operated by Ben Bebenroth, local farmer and chef at Spice Kitchen & Bar in the Gordon Square Arts District of Cleveland. If you haven’t had the pleasure, take my word for it – you must go! The Spice newsletter recently included a recipe for pickling, a great way to preserve some of the items in your share that can become overwhelming at this point in the season, such as zucchini! Visit their website at spiceacres.com or spicekitchenandbar.com.

2 pounds of choice vegetables
2 cups cider vinegar
1 cup water
1 cup sugar
1 Tbsp. mustard seed
2 tsps. turmeric
5 each Star Anise

Combine in sauce pot and bring to a simmer, make sure all sugar is dissolved. Place vegetables of choice in glass container. Pour hot brine over. Allow to cool to room temperature, place in fridge and allow to pickle for 48 hours. Enjoy! Keeps for (at least!) one month.
Recipe from the Spice Acres newsletter