Pickling for Holiday Feasts

Chef Marvin Martin has shared his recipes for beautiful pickled vegetables that will go great for holiday meals. Chef Martin already showed Il Fiorello customers how to pickle during a cooking demonstration here at the Kitchen in the Groves. If you don’t have time to pickle, you may come to Il Fiorello and we have some of Chef Martin’s pickled vegetables for sale for $5. Quantities are limited so come soon!

 

Here are Chef Martin’s recipes:

 

PICKLED VEGETABLES AND SEASONINGS

PEARL ONION

Blanch in salted water

Red Pepper Flakes

Bay Leaf

Cover with Pickling liquid

 

CAULIFLOWER

Blanch in Salted water till slightly crisp

1/8 teaspoon yellow toasted Curry

2 All Spice berries

6 Fennel Seeds

 

CARROT

Blanch in salted water

Thyme branch

Fennel pollen one pinch

Toasted Coriander

 

GREEN BEANS

Green and Yellow to choice

Blanch in salted and shock in ice water and drain

Black pepper corns

Red peppercorns

¼ tsp. Harissa

 

BRUSSELS SPROUTS

Cut in half and trim

Blanch in salted water

Black pepper corns

Smoked Paprika

Toasted coriander seeds

 

BEETS

red and yellow to choice

Roasted and peeled

Fennel pollen

Black peppercorns

 

RED ONIONS

Sliced thin NOT blanched

1 ½ cups red wine vinegar

¼ cup sugar

 

Prepare pickling liquid and keep very hot to pour over prepared vegetables

Have jars and lids very clean and very hot

Keep vegetables refrigerated for up to 8 weeks or water bath 15 minutes for longer use.

 

STARTER PICKLING LIQUID

2 Cups White Wine or Champagne Vinegar

1 Cup Sugar (Decrease to ½ Cup If Desired)

1 Cup Water

1 Teaspoon Kosher Salt

10 Whole Black Pepper Corns

Combine all ingredients in a noncorrosive saucepan.

Bring liquid to a rolling boil while stirring to dissolve sugar and salt.

Remove and cool to room temperature.

Use hot when pouring over vegetables.

 

OPTIONAL PICKLING FLAVORING INGREDIENTS

Bay leaves

Curries

Smoked Paprika

Red pepper flakes

Herb sprigs- thyme, rosemary, oregano

 

VEGETABLES TO PICKLE

Carrot – Baby or regular size

Cauliflower

Fresh beans – green beans and yellow wax beansPearl Onions

Red onions

Turnips

Red and Yellow Roasted Beets

Radishes