Mark Leslie's Quick Pickled Vegetable Platter - WSFA.com Montgomery Alabama news.

Mark Leslie's Quick Pickled Vegetable Platter

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Quick Pickled Veggie Platter Quick Pickled Veggie Platter

Making pickles doesn't mean having to pull out the dill and canning gear to spend a day over a hot stove. With a little notice ahead, I use salt and vinegar to quickly pickle vegetables from my garden or the farmers market to serve during cocktails before dinner or as a cool, crunchy side to go with burgers from the grill. And, don't settle for the usual cucumber pickle… try broccoli stalks, turnips, jicama, okra, green beans, asparagus—let your garden be your guide! 

Quick Pickled Vegetable Platter

 

For the vegetables:

1 bunch (about a 1/2 pound) radishes, greens removed—leaving about a 1/2-inch at the top

1/2 pound asparagus, trimmed

1 pound okra, whole

3 stalks broccoli, florets removed (save for another recipe), using the thick stalk, cut into 1/4-inch-thick sticks the length of the stalk

4 carrots, peeled, cut in half lengthwise, and then cut into 1/4-inch-thick sticks

3 celery ribs, use a vegetable peeler to remove the "strings"

1 large turnip, peeled, cut widthwise into 1/2-inch-thick slices, and then cut into 1/2-inch-thick sticks.

1 medium jicama, peeled, cut widthwise into 1/2-inch-thick slices, and then cut into 1/2-inch-thick sticks.

1/2 pound green beans

1 each of red, yellow, orange bell peppers, cored and cut into 1/2-inch-thick strips.

 

To pickle:

Red or white wine vinegar

Kosher or Sea salt

Re-sealable plastic bags, quart- and gallon-sized

Place the radishes, asparagus, and okra into individual quart-sized bags. Sprinkle the radishes and asparagus with a 1/2 teaspoon of salt. Season the okra with 1 teaspoon salt. Seal, gently shake the bags to evenly distribute the salt and let rest for 1 hour.

Place the broccoli, carrot, celery, turnip, and jicama sticks, plus the green beans, into a gallon-sized bag. Season with 1 tablespoon salt, seal the bag, gently shake and let rest for 1 hour.

Place the bell peppers into a gallon-sized bag, season with 1 tablespoon salt, seal, gently shake and let rest for 1 hour.

Every 15 minutes, gently shake the bags redistribute the salt.


After an hour has passed–

1.) To the quart-sized bags add 2 tablespoons vinegar each, reseal, gently shake to mix and coat the vegetables. Let rest for another hour, shaking and redistributing inside the individual bags every 15 or 20 minutes.

2.) To the gallon-sized bags add 1/4 cup vinegar each, gently shake to mix and coat the vegetables. Let rest for another hour, shaking and redistributing inside the individual bags every 15 or 20 minutes.

Do not let the vegetables pickle for more than one hour in the vinegar or they will start to become soft and lose their crunch.

Arrange on a platter or in individual dishes and serve.

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