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Pickled Vegetable Appetizer

Pickled Vegetable Appetizer

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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!

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