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.


Katie said...

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

My Wacky Friends said...

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