↞ recipe box start page
Category: on the sidelines
Prep Time: Cook Time: Total Time:
About 6 cups water
3 cups white wine vinegar
1/2 cup sugar
15 whole black peppercorns
12 garlic cloves, peeled
3 tablespoons sea salt
1 tablespoon fennel seeds
3 medium fennel bulbs--trimmed, halved lengthwise, cored and cut into 1/2 -inch lengthwise wedges
3 small zucchini, cut into
5-by-1/2-inch matchsticks
1/2 medium cauliflower, cut into 1-inch florets
5 medium red onions, quartered lengthwise
1/2 cup extra-virgin olive oil
1/2 cup balsamic vinegar
Directions
In a large saucepan, combine 6 cups of the water with the white wine vinegar, sugar, peppercorns, garlic, sea salt and fennel seeds and bring to a boil over high heat. Boil vigorously for 2 minutes, then add the fennel wedges and cook until just tender, about 5 minutes. Using a slotted spoon, transfer the fennel to a large bowl. Add the zucchini to the vinegar mixture and cook until crisp-tender, about 1 minute, then add to the fennel in the bowl. Repeat the process with the cauliflower, cooking it for about 3 minutes, and then the red onions, cooking them for about 2 minutes.
Divide the vegetables among 2 or 3 large heatproof jars with tight-fitting lids. Add the olive oil and balsamic vinegar to the cooking liquid and let cool slightly. Divide the cooking liquid among the jars, adding water if necessary to cover the vegetables. Let cool completely, then cover and refrigerate overnight. Serve the pickles chilled or at room temperature
view more member recipes
Mario Batali's Vegetable Pickle
Category: on the sidelines
Prep Time: Cook Time: Total Time:
About 6 cups water
3 cups white wine vinegar
1/2 cup sugar
15 whole black peppercorns
12 garlic cloves, peeled
3 tablespoons sea salt
1 tablespoon fennel seeds
3 medium fennel bulbs--trimmed, halved lengthwise, cored and cut into 1/2 -inch lengthwise wedges
3 small zucchini, cut into
5-by-1/2-inch matchsticks
1/2 medium cauliflower, cut into 1-inch florets
5 medium red onions, quartered lengthwise
1/2 cup extra-virgin olive oil
1/2 cup balsamic vinegar
Directions
In a large saucepan, combine 6 cups of the water with the white wine vinegar, sugar, peppercorns, garlic, sea salt and fennel seeds and bring to a boil over high heat. Boil vigorously for 2 minutes, then add the fennel wedges and cook until just tender, about 5 minutes. Using a slotted spoon, transfer the fennel to a large bowl. Add the zucchini to the vinegar mixture and cook until crisp-tender, about 1 minute, then add to the fennel in the bowl. Repeat the process with the cauliflower, cooking it for about 3 minutes, and then the red onions, cooking them for about 2 minutes.
Divide the vegetables among 2 or 3 large heatproof jars with tight-fitting lids. Add the olive oil and balsamic vinegar to the cooking liquid and let cool slightly. Divide the cooking liquid among the jars, adding water if necessary to cover the vegetables. Let cool completely, then cover and refrigerate overnight. Serve the pickles chilled or at room temperature
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Mario Batali's Cavatelli And Sausage Pie
by suemunzlinger
1 recipe of Besciamella *below For the Pie: 1 package Puff Pastry (thawed) 1 Egg plus 1 tablespoon Heavy Cream (beaten) flaky Sea Salt and Pepper Olive Oil 2 pound Hot Italian Sausage (r
by suemunzlinger
1 recipe of Besciamella *below For the Pie: 1 package Puff Pastry (thawed) 1 Egg plus 1 tablespoon Heavy Cream (beaten) flaky Sea Salt and Pepper Olive Oil 2 pound Hot Italian Sausage (r
Penne With Artichokes - Mario Batali
by sgre52160
2 tablespoons extra-virgin olive oil 1 onion, finely chopped 2 ounces pancetta, diced 5 artichokes, cleaned, thinly sliced and held in water with a small amount of vinegar, lemon or lime juice h
by sgre52160
2 tablespoons extra-virgin olive oil 1 onion, finely chopped 2 ounces pancetta, diced 5 artichokes, cleaned, thinly sliced and held in water with a small amount of vinegar, lemon or lime juice h
Mortadella Cutlets - Mario Batali
by sgre52160
Extra virgin olive oil, for frying 3 eggs well beaten 3 cups finely ground day old bread 2 cup freshly grated Parmigiano-Reggiano 4 (1/2-inch) thick slices mortadella Slowly heat oil to 375.
by sgre52160
Extra virgin olive oil, for frying 3 eggs well beaten 3 cups finely ground day old bread 2 cup freshly grated Parmigiano-Reggiano 4 (1/2-inch) thick slices mortadella Slowly heat oil to 375.
Grilled Asparagus With Pepper Zabaglione - Mario Batali
by sgre52160
3 large egg yolks 1 large egg 3 tablespoons vin santo or other lightly sweet dessert wine 2 tablespoons unsalted butter, softened 1 tablespoon heavy cream 1 teaspoon freshly ground pepper Kosher
by sgre52160
3 large egg yolks 1 large egg 3 tablespoons vin santo or other lightly sweet dessert wine 2 tablespoons unsalted butter, softened 1 tablespoon heavy cream 1 teaspoon freshly ground pepper Kosher
Pork Chops With Cherry Barbecue Sauce - Mario Batali
by sgre52160
For the marinade 2 tablespoons brown sugar 2 tablespoons extra-virgin olive oil 1/4 cup freshly squeezed orange juice (about 1 orange) 2 teaspoons chili powder 1 teaspoon cumin 4 boneless pork
by sgre52160
For the marinade 2 tablespoons brown sugar 2 tablespoons extra-virgin olive oil 1/4 cup freshly squeezed orange juice (about 1 orange) 2 teaspoons chili powder 1 teaspoon cumin 4 boneless pork
view more member recipes
related CDKitchen recipes
Simple Tartar Sauce
French Fried Pickles Using Pancake Mix
Grilled Endives With Marjoram
Pickled Steak
Fr. Ralph's Dill Pickle Soup
Recipe Quick Jump