Pickled Vegetable Appetizer
PICKLED VEGETABLES APPETIZER
MARINADES
Pickle Flavor 1
½ c. oil of your choice (I suggest canola as it doesn't solidify in the refrigerator.)
½ c. lemon juice
¼ c. sugar
1 tsp. celery seeds
1 tsp. smoked paprika
1 tsp. powdered mustard
1 tsp. salt
½ tsp. ground black pepper
Pickle Flavor 2
1 tbsp. grated onion with juice
1 clove garlic, smashed and diced
½ c. canola oil or other
½ c. red wine vinegar
¼ c. sugar
1 tbsp. grainy Mustard
1 tsp. salt
1 tsp. black pepper
Vegetables to use
4 c. button mushrooms
4 c. cauliflower florets
2 cups asparagus, diagonally cut into 2-inch pieces
2 celery stalk, halved and sliced into 3-inch pieces
6 medium size carrots, sliced the same size as the celery
3 green, yellow and/or red peppers
1 can black olives, pitted
1 pint cherry tomatoes
*I think most vegetables would work with these marinades, example: broccoli.
In a mason jar or bowl, separately mix the two different pickle recipes. Set aside.
Blanch all vegetables except tomatoes and olives to desired doneness and drop into an ice bath.
Approximate times to blanch here:
Mushrooms – 4 minutes
Cauliflower – 2 minutes
Asparagus – 2 minutes
Carrots and celery together – 4 minutes
Peppers – 2 minutes
Place the mushrooms, tomatoes and black olives in large Ziploc bag and pour the marinade Pickle Flavor 1 over. Let sit for at least 4 hours or overnight for better flavor
In second bag, place the last of the vegetables and pour over the marinade Pickle Flavor 2. Let it sit for at least 4 hours or overnight.
Refrigerate if you are letting it pickle overnight. Else leave it out.
To serve, pour out the marinade.
· Serve it in a pretty dish
· Serve it directly from the bag at camp
· Separate the vegetables to make it look fancy
Just serve it!
Bon appetit!
