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.
- cut into florettes
- blanche in salted water, shock in ice water, drain
- add sliced scallions, diced onions, fresh cracked black pepper, kosher salt, olive oil, garlic pasteapple cider vinegar, mix, marinade at least 24 hours
Related Categories: Vegetarian,
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