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Outpost Natural Foods exists so that our owners have a healthy, diverse, and sustainable community. We will accomplish this while maintaining the long-term strength of the cooperative.
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1 cup rice vinegar
4 tablespoons sugar, more to taste
1 tablespoon salt
1 cup cold water
4 to 5 cups mixed slivered or julienned raw vegetables, pick veggies you love and the more colorful, the better:
Purple, yellow or orange carrots
Sugar snap peas
1-inch piece of ginger, peeled
Handful of cilantro
Lemongrass (a few pieces) or lemongrass paste
Jalapeño or serrano pepper, thinly sliced
1. Ideally, use a mandolin to evenly and quickly slice all of your veggies into match stick sized pieces. If using red onion, slice into thin half circles.
2. Combine vinegar, sugar and salt and bring to a simmer in a non-reactive pot over moderate heat, stirring only until sugar and salt dissolve. Stir in water, which should bring the mixture’s temperature down significantly. Let cool to lukewarm.
3. Toss cut up vegetables to combine and place in a large glass jar or divide evenly between smaller jars. Pour brine mixture over vegetables and refrigerate until needed. You’ll find the vegetables to be lightly pickled within an hour, and deliciously pickled within a day.
Central Offices — 3200 S. 3rd St. Milwaukee, WI 53207 — Phone (414) 431-3377 — Fax (414) 431-4522
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