This is a transcription for “Quick Bites: Sweet and Sour Pickle“, dated June 17, 2008.

Nina: Hi this is Nina Simonds, from Spices of Life. We’re going to make a sweet and sour pickle. I have some baby carrots and parsnips. But you could do this with cucumbers, with cabbage, with other types of vegetables. It’s a great, easy pickling mixture. I’m going to roll cut the parsnip. To roll cut, you make a diagonal cut, you give it a little turn and give it another diagnola cut. What that does, is it gives you an elongated shape on the vegetable so you get a little bit more surface area for cooking or pickling. And then we’re going to make a pickling mixture. We’re going to take some fresh gingerroot, and if you don’t have fresh gingerroot, just delete it. You’re going to smash the fresh gingerroot to bring out the flavor, and we’re going to add the ginger to equal parts sugar and rice vinegar. I’m using rice vinegar. If you don’t have rice vinegar, use cider vinegar. I would say to use three parts cider vinegar to one part water, because cider vinegar tends to be a little bit sour. We’re going to heat the sugar and vinegar in a sauce pan, adding the smashed ginger. Just stir until the sugar dissolves. Then you’re going to take your warmed pickling mixture and pour it right over the vegetables. Toss it and chill it for about two to three hours. And that’s it! The pickles just get better and better every day. And you can use that pickling mixture over and over again. There you have it! Sweet and sour pickles from Spices of Life!