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Jewish Recipes --> Recipes --> Kosher Pickles

Pickled Vegetable Antipasto

Make ahead/storage

These pickles can be stored in the refrigerator, covered, up to 2 weeks. About 4 cups total from the following fruit and vegetables:

  • Cauliflower florets, blanched and shocked*
  • Carrots, peeled, sliced thin, blanched and shocked
  • Pearl onions, blanched, shocked, and peeled
  • Baby beets, blanched and shocked (keep beets separate from other vegetables, other than onions)
  • Red onions, thinly sliced
  • Mango, peeled and thinly sliced
  • Yellow wax beans, stemme
  • Baby corn, husked
  • Kiry cucumbers, gherkins, or cornichons
  • Hot peppers, such as serrano or jalapeno
  • Firm grape tomatoes


Jewish Cooking for all Seasons
Fresh, Flavorful Kosher Recipes for Holidays and Ever Day

Recipe Ingredients:

For the pickling liquid

  • 4 cups cider vinegar
  • 1 cinnamon stick
  • 1 whole star anise
  • 1 teaspoon coriander seeds
  • 1 teaspoon whole lack peppercorns
  • 1 garlic clove
  • 1 whole serrano chile (optional)
  • 1 tablespoon honey
  • 2 tablespoons kosher salt
  • Kosher salt and freshly ground black pepper for serving
 

Bring all the ingredients for the pickling liquid to a boil in a medium nonreactive saucepan. Tighlty pack the vegetables into two 1-quart glass jars with plastic-coated lids. Pour the hot pickling liquid over the vegetables. Allow the mixture to cool uncovered. Cover the jars and let stand at room temperature for 2 hours.

To serve, remove pickles from brine and season with salt and pepper

*Blanching and shocking: vegetables are boiled (blanched) in lots of salted water just until tender, and then they are plunged into ice water (shocked) to stop the cooking.

Jewish Cooking for all Seasons by Laura Frankel

Cooking Tips:  

Sept 2005 - 2013 - Kosher Recipes - Kosher Cooking - Jewish Cooking - Jewish Recipes - Jewish Foods