The idea is that you pour boiling
pickling liquid over the vegetables and you keep them in this liquid (in a jar, in the fridge) for as long as you need.
Pour
pickling liquid over turnip mixture and let cool.
Place the carrots in an airtight container and pour
the pickling liquid over.
Pour the hot
pickling liquid over the shallots, and let them cool to room temperature.
Place the sliced fennel in an airtight container and pour
the pickling liquid over.
Transfer the sunchokes to a quart - size glass jar and pour the cooled
pickling liquid over top.
Pour cooled
pickling liquid over the top.
Pour
pickling liquid over vegetables to cover; let cool.
Not exact matches
Bring
pickling liquid to a boil and pour
over mushrooms, stirring to make sure all mushrooms are coated.
The original recipe says to simmer the cherries in the
pickling juice but I had some
liquid left
over and just poured it
over some uncooked fruit and the results were crisper and just as good.