Ready for another yummy treat to have this holiday season?
My strategy this year was to have a lot of things made ahead of time and ready for folks to just drop in.
Some are canned (like yesterday’s) and some are make ahead and tuck into the fridge.
What’s especially nice is that none of them will break your wallet when you’re already in prezzie buying mode.
This one is a twist on the pickled vegetables that I remember on the table at every meal when I was a kid.
I had them again recently and honestly, they were WAY too sweet and the vegetables just didn’t quite taste right.
Funny how some things don’t live up to your memory. We always called these ‘pickled vegetables’ BUT now that I’ve travelled a bit they get the fancy name of Jardiniere (ie-pickled vegetables).
Because I was working from a rather faulty recollections I decided to try out three versions of the same thing.
One with balsamic and sugar, one with cider vinegar and maple syrup and one rice vinegar and honey.
The winner? Rice vinegar and honey-ahmazing!
Having said that we still ate the other two versions quite happily.
The bulk of the Jardiniere is made up of cauliflower and broccoli. I actually used Romanesca for because I had it in the house. The other veg can vary, this time I used baby turnip and carrots. You steam the veg over salted water until they are still slightly crunchy and then shock them in very cold water to stop the cooking process.
Flavourings can vary as well but I’m partial to a bit of garlic, mustard seeds and a few hot chillies. If you can’t find fresh chillies don’t worry-crushed, dried ones are just as lovely.
The vinegar gets heated with a sweetener.
Lastly, pack your jars full of vegetables-but not tightly.
You want enough space for the veg to come in complete contact with your vinegar mixture.
I really thought the cider vinegar with maple was going to be a winner but like I said-it was the rice wine and honey that we couldn’t get enough of.
Let them sit for a minimum of a couple of hours before eating.
These will keep gorgeously in the fridge for a couple of weeks.
A charcuterie plate with a jar of this is a huge hit with any crowd.
What’s peaking-out over to the side?
That’s Tuesday’s share.
- 4 cups blanched vegetables (see above for description of what you may choose)
- 2½ cups rice vinegar
- ½ cup honey
- 3 tsp mustard seeds (I like the brown ones)
- 3 T chopped chillies (or 3 tsp crushed dried)
- 3 garlic cloves
- Sterilize three 750 ml jars with boiling water (this is unlikely to be necessary but since I'm keeping something for a wee bit-why not).
- Combine chopped garlic, vinegar and honey and bring to a boil before turning off.
- Add 1 T chopped chillies and 1 tsp mustard seeds to each jar. Fill with vegetables and top with vinegar (it'll be warm but not scalding at this point).
- Let sit a minimum of a couple of hours before enjoying.