Serve these marinated vegetables as a side salad or a side dish. They are tangy, tasty and quite appealing.
Author: Epicurus.com Kitchens
Recipe type: Vegetables
Serves: 8 to 10
- 2 Quarts water
- 1/2 head cauliflower, broken into flowerets
- 2 large carrots, peeled and cut on the diagonal
- 20 green beans; cut in half
- 1/2 pound broccoli, separated into flowerets
- 12 small boiling onions; not pearl onions
- 2 Cups water
- 2 Cups cider vinegar
- 1/2 Cup sugar
- 1/3 Cup salt
- 20 cloves garlic; coarsely chopped
- 1 teaspoon crushed dried hot chilies
- 1/2 Tablespoons pickling spices
- 3 teaspoons fresh dill weed, or
- 1 teaspoon dried dill weed
- 1/4 teaspoon anise seeds
- 1/4 Cup olive oil
- 1 red bell pepper, seeded and cut into strips
- 1 green bell pepper, seeded and cut into strips
- 12 small fresh mild chilies, seeded
- 2 stalks celery, washed, trimmed, and cut into 2" chunks
- 1 sweet purple onion; cut into rings
- Bring the 2 quarts water to a rapid boil. Add the cauliflower and leave only until the water returns to the boil. Drain immediately and put under cold running water until thoroughly cold.
- Repeat the process for the carrots, green beans, broccoli, and onions. However, leave the broccoli in boiling water for another minute after the water comes to the boil, the carrots and beans 2 to 3 minutes, and the onions just until they can be pierced with the tip of a sharp knife.
- Drain and cool each in cold running water as you did for the cauliflower.
- Put all the marinade ingredients except the oil in a saucepan and bring to a boil. Reduce heat to a simmer and maintain for 5 minutes. Remove from the heat and let cool.
- Put the blanched vegetables, together with the bell pepper, fresh chilies, celery, and purple onion, into a large bowl or a crock and pour the marinade over.
- Stir gently, being careful not to break the vegetables.
NOTES: They can be eaten in a few hours but are best if refrigerated for 2 to 3 days. This will keep for 2 or 3 weeks in the refrigerator. Yield: 8 to 10 servings.