Saturday, May 3, 2008

Crisp Pickled Vegetables

A recipe on Katie's blog, originally published by Food and Wine magazine.


  • 3 c. cauliflower florets

  • 1/2 lb baby carrots, halved lengthwise

  • 1 red bell pepper, cut into 2-by- 1/2-inch matchsticks

  • 1 zucchini, cut into 2-by-1/2-inch matchsticks

  • 1/2 lb yellow wax beans or green beans, cut into 2-inch lengths

  • 1 small jar pepperocinis

  • 3 c. cider vinegar

  • 1/2 c. white wine vinegar

  • 1/3 c. sugar

  • 2 Tbsp kosher salt

  • 1 tsp coriander seed

  • 1 tsp fennel seed

  • 1 tsp black peppercorns

  • 1 Tbsp julienned fresh ginger

  • 1 bay leaf

  • 8 garlic cloves, smashed

  • Extra-virgin olive oil, for drizzling

  • 1/4 c. chopped flat-leaf parsley

  • 1/4 c. snipped chives


  1. In a Dutch oven or large nonreactive bowl combine the cauliflower, carrots, red bell pepper, zucchini, beans, and pepperocinis.

  2. In a large saucepan, add the cider vinegar, white wine vinegar, sugar, salt, coriander, fennel, peppercorns, ginger, bay leaf and garlic.

  3. Add 3 cups of water and bring to a boil, stirring to dissolve the sugar.

  4. Pour the hot liquid over the vegetables and cover with a plate to keep the vegetables submerged. Let cool to room temperature, then cover and refrigerate for 2 to 3 days.

  5. Drain the vegetables and transfer to a large platter.

  6. Drizzle with olive oil, garnish with the parsley and chives and serve.


Anonymous said...

YUM! these were so good. And hey! We have the same plates!

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