Quick Pickled Spring Vegetables Recipe

Spring Into the Season With Marinated Baby Vegetables

March 23, 2010

I'm not much of a Winter farmers market girl, so I knew Spring was finally here when, for the first time this year, I stopped by the Ferry Plaza Farmers Market last weekend. There, I was enraptured by everything from raw olives to baby carrots. I couldn't help but buy a cornucopia of colorful Spring produce.

With my bounty, I made quick and simple vegetables marinated in Champagne vinegar and olive oil. I enjoyed them on their own and later discovered the slightly pickled vegetables are a great garnish in many other meals — the pattypan squash in a watercress and watermelon radish salad, and the carrots in a homemade burrito. Make this with whatever seasonal vegetables you've got on hand. For the recipe, read more.

From Bon Appétit

Marinated Baby Vegetables

Quick Pickled Spring Vegetables Recipe 2010-03-23 12:31:18

Ingredients

6 cups assorted trimmed baby vegetables (such as halved fingerling and purple potatoes, baby carrots, brussels sprouts, cauliflower, pearl onions, pattypan squash, and/or strips of large vegetables like bell peppers)
1 cup olive oil
1/2 cup Champagne vinegar
4 small bay leaves
2 teaspoons coarse kosher salt
2 teaspoons freshly ground black pepper
1 teaspoon fennel seeds
1 teaspoon dried oregano
1/4 teaspoon dried crushed red pepper

Directions

Steam all vegetables until potatoes are tender, about 8 minutes. Transfer to large bowl. If including pearl onions, pinch the onions on the root end until the skin slips right off; discard the skins.

Meanwhile, bring remaining ingredients to boil in medium saucepan, whisking until salt dissolves. Pour over all vegetables.