Life & Arts
Pickle veggies the quick way with a vinegar marinade From the SCCC Kitchen
Some pickling recipes can take hours.
Tom Alicandro has a faster way to pickle garden vegetables.
“This is a real easy, fi ve-minute way to do it. It really gives the vegetables a great taste,” he said. “It’s made with a combination of rice wine vinegar, you add a little sugar to it and then you heat that up on the stove. It’s not boiling, but just warm. Then you have your vegetables all ready cut and ready to go — carrots, caulifl ower, cucumber, red pepper. Any summertime thing you can do.”
Rice wine vinegar and sugar team up to make the taste. Vegetables are marinated in the mix.
“The vinegar is kind of sour and the sugar offsets it,” Alicandro said. “You put it in your mouth and you get both things at once. It wakes up your palate a lot.” PICKLED VEGETABLE SALAD 1 /4 cup rice wine vinegar 1 /4 cup sugar 2 teaspoons parsley, chopped 2 t e a s p o o n s t a r r a g o n, chopped 1 /2 cup celery, sliced thinly 1 /2 cup caulifl ower fl orets 1 /4 cup red pepper, diced 1 /2 cup cucumber, diced 1 /2 cup carrots, diced Heat vinegar and sugar until sugar is dissolved and simmering. Take off heat and add chopped parsley and tarragon. Add vegetables and let marinate for one hour before serving.