Italian pickled vegetables. Find any seasonal vegetable, pickle them with the recipe below.
Execution:
carpione/pickling liquid.
Prepare an ice bath.
Combine all of carpione ingredients in a pot, bring to a boil and take off the heat.
Place the pot into an ice bath, allow to cool down to room temperature.
Store in the fridge and allow to steep for 12 hours.
Strain the liquid.
2. blanching.
Add the carpione back to a pot and bring to a gentle simmer.
Blanch each vegetable separately, until barely cooked, place the blanched vegetables into a heat-proof vessel.
Carrots; 45 seconds,
cauliflower; 45s - 1min,
turnip; 1 min - 1 1/2min,
kohlrabi; 1 min - 1 1/2min,
celery; 30 seconds.
bell pepper; 15-30 seconds.
Pour the pickling liquid over the vegetables.
Place the vegetables evenly into jars, cover with the pickling liquid.
Place the jars into an ice bath, once cooled, cover with a lid and place in the fridge.
Allow to marinate for 12-24 hours before serving.
3. storage.
Store in the fridge for 3 weeks.
Optionally, instead of conserving the vegetables in the carpione, you can use olive oil, this will extend the life of the vegetables for up to 1 year.
Ingredients:
1 carrot.
1 bunch radishes.
1 stalk celery.
1 hot/spicy/bell pepper.
all the vegetables should be cut equally, according to the amount of time they cook, (bell peppers cook faster than carrots.)
carpione/pickling liquid.
500g water.
500g whtie wine.
500g wine wine vinegar.
140g sugar.
70g salt.
1 cinnamon stick.
8g white peppercorn.
8g black peppercorn.
10g coriander seeds.
2 garlic cloves.
3 juniper berries.
2 cloves.
2 thyme sprigs.
6 parsley stems.
Equipment:
heat-proof container.
canning/mason/glass jars.
pot.
chinois/strainer.
Yield:
roughly, 1L of pickled vegetables.