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Categories:
cucumber kosher salt olive oil carrots red bell pepper red onion pressed fresh oregano thyme black peppercorns white wine vinegar balsamic vinegar sugar fennel seeds bay leaves
Viewed: 17 - Published at: 5 years agoIngredients
- 1 medium cucumber, cut into 16 spears
- 1 tablespoon kosher salt
- 2 tablespoons olive oil
- 16 asparagus spears
- 6 medium carrots, peeled and halved
- 1 medium red bell pepper, cut into 16 slices
- 1 medium red onion, cut into 16 slices
- 2 tablespoons pressed or finely chopped garlic
- 1 tablespoon chopped fresh oregano
- 1 tablespoon chopped fresh thyme
- 1 teaspoon crushed black peppercorns
- 1 cup white wine vinegar
- 1/4 cup balsamic vinegar
- 2 tablespoons sugar
- 2 teaspoons fennel seeds
- 2 bay leaves, crumbled
- Aioli, recipe follows
Method
- In a mixing bowl, toss the cucumbers with salt to coat, then cover with ice cubes and refrigerate.
- After 1 to 2 hours, drain, rinse thoroughly, and strain to remove excess water.
- Set aside.
- In a saute pan, heat the olive oil over medium heat.
- Add the asparagus, carrots, peppers, onions, and garlic and saute for 3 minutes or until the vegetables are just beginning to soften.
- Transfer to a large bowl.
- Add the cucumbers, oregano, thyme, and peppercorns and gently toss to combine.
- Return the saute pan to medium heat, and add the vinegars, sugar, fennel seeds, and bay leaves.
- Simmer until the sugar has dissolved, stirring constantly, about 3 minutes.
- Pour the syrup over the vegetable mixture and toss to coat.
- Cool to room temperature, then cover and refrigerate.
- These pickles are best a few days after they have been made, but can be eaten after chilling just a few hours.
- 1 slice French bread
- 1/4 cup milk
- 2 large egg yolks
- 1/4 teaspoon salt
- 4 cloves garlic, smashed and minced
- 1 cup olive oil
- 1 teaspoon lemon juice
- 1/2 teaspoon cold water
- In a small bowl, soak the bread in the milk for 10 minutes.
- Squeeze the bread and break into small pieces.
- In another small bowl, beat together the yolks, salt, and garlic.
- Add the soaked bread and mix until incorporated.
- While beating the yolk mixture, slowly drizzle in the oil until a thick sauce is formed.
- Beat in the lemon juice and water.
- Refrigerate until ready to serve.
- Yield: about 1 1/2 cups
