New scene today! Eating my delicious pickled veg in the garden on my rubbermaid chair circa 1990’s. Thank you @connor.cooks for teaching me such a simple way to pickle vegetables- a no cook, no fuss method. Below is Connor’s 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 jalapeños against buttery rice and greased up chicken is a match made in heaven. It’s all about the contrast. 😋
Super easy preparation thats no-cook! Learn Connor’s simple tips for making a batch of crunchy pickled veg. Thank you @connor.cooks for this great lesson today on the Simple Cooking Cooking Show!! 🤗 . #simplecooking #onlinecooking #vegan #bluezones #pickledvegetables #bluezoneskitchen #escabecheA post shared by Chef Joanna’s Kitchen (@chefjoannas) on
No Cook Pickled Vegetables
Serves 2-4 as appetizers
—2 carrots, sliced on diagonal
—3 green onions, sliced
—1 garlic clove, minced
—1 jalapeño, sliced on diagonal
—¼ red onion, sliced thin
—Sprinkle of dried marjoram, coriander seeds & oregano (about ¼ tsp. each)
—1 bay leaf
—½ cup white wine vinegar
—½ cup water
—1/2 Tbsp sugar
—2 tsp. salt
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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