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Pickled vegetables are so easy to prepare, they stay fresh in the fridge for day’s and they come in handy any time of the day as a snack, or just as an refreshing side dish.
While you can pickle just about anything with great results, cauliflower and broccolini are my favorites, closely followed by mushrooms and cabbage.
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Bon Appetit ! Life is Good !
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Link to more “Easy Does It”
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Link to “Pickled Cabbage Rolls”
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Link to “Chinese Pickled Cucumbers”
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Link to “Pickled Chicken” (Pollo En Escabeche)
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Pickled Cauliflower
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Pickled Broccolini
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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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- blanched broccolini, garlic paste, pickled chilies, sliced onions, shredded carrots
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- add kosher salt, cayenne pepper, apple cider vinegar, olive oil, mix well, marinade at least 24 hours in fridge, serve at room temperature
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- Pickled Broccolini
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- Pickled Broccolini
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- Pickled Broccolini
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- raw beauty…………
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- cut into florettes
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- blanche in salted water, shock in ice water, drain
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- add sliced scallions, diced onions, fresh cracked black pepper, kosher salt, olive oil, garlic pasteapple cider vinegar, mix, marinade at least 24 hours
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- Pickled Cauliflower
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- Pickled Cauliflower
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- Pickled Cauliflower
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