Inspiration:
A recipe on Katie's blog, originally published by Food and Wine magazine.
Ingredients:
Instructions:
A recipe on Katie's blog, originally published by Food and Wine magazine.
Ingredients:
- 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
Instructions:
- In a Dutch oven or large nonreactive bowl combine the cauliflower, carrots, red bell pepper, zucchini, beans, and pepperocinis.
- In a large saucepan, add the cider vinegar, white wine vinegar, sugar, salt, coriander, fennel, peppercorns, ginger, bay leaf and garlic.
- Add 3 cups of water and bring to a boil, stirring to dissolve the sugar.
- 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.
- Drain the vegetables and transfer to a large platter.
- Drizzle with olive oil, garnish with the parsley and chives and serve.
2 comments:
YUM! these were so good. And hey! We have the same plates!
Gosh, there's a great deal of useful material above!
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