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Fresh Pickled Vegetables

November 28, 2011

These are really tasty (if you like vinegary things) and make a great healthy snack. I was hoping that these would taste like some pickled vegetables at a Mexican restaurant (I wish I knew the name of it) that we ordered from at work a couple of times. They were so hot I could only eat one or two, but they tasted so good. These might be close if they were hotter. I’m going to try adding sliced jalapenos next time and see if that works. (P.S. If anyone knows the name of that restaurant, please tell me!)

Jar of pickled carrots and cauliflower

Make the brine with:

1 ½ cups white wine vinegar

1 ¾ cups water

2 ½ Tbsp sugar

½ bay leaf

4 thyme sprigs

Dried cayenne pepper, cut in half or 2 pinches of dried pepper flakes

½ tsp coriander seeds

2 whole cloves

1 garlic clove, peeled and cut in half

Big pinch of salt

Prepare some vegetables:  I used sliced carrots and small cauliflower florets. You could also try halved okra pods, green beans, small turnips cut in wedges, small cubes of celery root, fresh jalapenos, quartered pearl onions, etc.

Bring brine to a boil. Add one type of vegetable and cook until cooked but still a little bit crisp. Scoop out that vegetable and add another. Cool vegetables and brine separately. Combine, cover, and refrigerate.

Keeps for about a week in the refrigerator.

(Recipe adapted from The Art of Simple Food by Alice Waters)

pickled vegetables

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From → Vegetables

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