New scene today! Eating my delicious pickled veg in the garden on my rubbermaid chair circa 1990ās. Thank you @connor.cooks for teaching me such a simple way to pickle vegetables- a no cook, no fuss method. Below is Connorās method- I just added some spices. They are so delicious and are only going to get better in time.
I paired it with roast chicken for dinner with some buttery Armenian Pilaf. It was heavenly. The contrast of spicy jalapeƱos against buttery rice and greased up chicken is a match made in heaven. It’s all about the contrast. š
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No Cook Pickled Vegetables
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Serves 2-4 as appetizers
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Ingredients:Ā
ā2 carrots, sliced on diagonal
ā3 green onions, sliced
ā1 garlic clove, minced
ā1 jalapeƱo, sliced on diagonal
ā¼ red onion, sliced thin
āSprinkle of dried marjoram, coriander seeds & oregano (about ¼ tsp. each)
ā1 bay leaf
ā½ cup white wine vinegar
ā½ cup water
ā1/2 Tbsp sugar
ā2 tsp. salt
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Directions:Ā
Mix all together in a bowl. Eat right away or let sit a couple hours in the fridge. It can keep a couple weeks in the fridge. It’s so good for you. Serve as an appetizer. They are also great with meals that have fat or grease to them like tacos, burritos, steaks, cheesy or creamy dishes. Perfect flavor contrast. .
Thank you @connor.cooks I think now i’ll be pickling a lot more!
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