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