Fresh Garden Pickles
Source of Recipe
FINE LIVING
List of Ingredients
20 asparagus spears, cut in half
20 baby carrots
2 medium bell peppers, cut into thin slices
2 medium red onions cut into slices
2 medium cucumbers cut into spears
1 1/2 Tbs. kosher salt
4 Tbs. olive oil
2 Tbs. finely chopped garlic
1 Tbs. fresh oregano
1 Tbs. fresh thyme
1 tsp. crushed black pepper
1 1/2 cup white wine vinegar
1/2 cup balsamic vinegar
4 Tbs. sugar
1 Tbs. fennel seeds
3 bay leaves, crumbled
Recipe
In a large mixing bowl, toss cucumbers with salt to coat, then cover with ice cubes and refrigerate.
After 1 to 2 hours, drain, rinse thoroughly and strain to remove excess water. Set aside.
In a saut� pan, heat the olive oil over medium heat. Add the asparagus, carrots, peppers, onions and garlic and saut� for 3 minutes or until the vegetables are just beginning to soften.
Transfer to a large bowl. Add the cucumbers, oregano, thyme and peppercorns and gently toss to combine.
Return the saut� pan to medium heat and add the vinegars, sugar, fennel seeds and bay leaves. Simmer until the sugar has dissolved, stirring constantly, about 3 minutes.
Pour the syrup over the vegetable mixture and toss to coat.
Cool to room temperature, then cover and refrigerate. These are best eaten a few days after they have been made, but can be eaten after chilling for a few hours.
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