Pickled Vegetables
Pickled Vegetables
Wasting too many vegetables?
You might think that aging or leftover vegetables are of little use in making a good dish.
The recipe 'Pickled Vegetables' by Igles Corelli from Ristorante Atman, Lamporecchio is part of the 'Garden in multiple textures' recipe.
TYPE
LEFTOVERS
LEVEL
MEDIUM
TOTAL TIME
30 MIN.
Ingredients
- 100g broccoli tips
- 400g finely sliced cucumbers, carrot and red radish
- 100g diced celery
- 100g chopped grean beans
- 400ml water
- 300g apple vinegar
- 200g brown sugar
- 50g salt
Method
- Heat some water in a pot.
- Melt in the salt and brown sugar.
- Add vinegar.
- Cook one vegetable at the time for a few minutes, keeping them crunchy in texture.
- Add diced celery.
- Add finely sliced carrots.
- To store, fill a glass jar with the vegetables and fill it with the water it has been cooked in.
- Seal with an airtight container and store in a cool and dark place for up to 1 year.
