Pickled Vegetable Medley

We’re all a bit pickled here… These tender crisp, perkily tart & perfectly pickled veggies are so fresh you’ll wanna slap them.

Pickled Vegetable Medley

Serves 4

• 3 large golden beets (or red beets)

• 3 tri-colored carrots (1 purple, 1 orange, 1 yellow)

• 1 bunch of asparagus (or 1/4 lb. fresh string beans)

• 1/4 cup water

• 2 tbsp. Turbinado sugar

• 1 1/2 tsp. salt

• 2 tsp. black pepper corns

• 2 tsp. whole allspice

• 1 tsp. coriander seed

• 1/2 of a star anise

• 3/4 cup apple cider vinegar

• 1-2 tsp. crushed dried Tepins (this is optional & only if you desire a bit of heat to your pickles. You can find these in the Mexican food section in small packages)

1.) Bring a large pot of water to a boil. While the water comes to a boil, prep your vegetables. Trim & scrub the beets & cut in half. Rinse, peel & cut carrots into sticks. Rinse asparagus & trim woody ends off about 2-3 inches. Steam vegetables over a large pot of boiling water using a steamer rack layering the veggies in the following order; beets, carrots then asparagus, cover. Prepare an ice bath in a large bowl. Remove asparagus after 5 minutes or so. Your asparagus should be bright green and still crisp, plunge into the ice bath. Carrots will take about another 7 min., you want them tender but with a little fight left in them (tender/crisp)then into the ice bath. Finish the beets until just tender, approximately another 10 minutes then into the ice bath to stop the cooking process. When cool enough to handle, peel beets & cut each half into 4 wedges. Remove veggies from ice bath when cool.

2.) Heat remaining ingredients (except the vinegar) in a small saucepan until mixture comes to a boil, remove from heat & give the mixture a whisk to combine & fully dissolve sugar. Add apple cider vinegar. Place marinade (pickling solution) & veggies in a gallon size plastic bag & let it marinate overnight. Flip them over from time to time to ensure equal distribution of flavor.