Balsamic Pickled Vegetables Recipe

I love a challenge. Really, anything competitive such as a casual bet, a workout challenge, or trying to replicate a dish (hint hint), really gets my gears going. A few months back I had a work dinner at a local Italian restaurant, Il Cappriccio in Whippany, NJ.  While the dinner was great, what really stood out was the simple bowl of pickled vegetables that they put out as a little amuse bouche with their bread baskets. It was tangy, crispy, sweet and sour. Our table polished off the bowl in about 2 minutes flat. When we politely asked for seconds, I squeaked out a question to the waiter. “What’s the recipe?” While he wouldn’t give me a steadfast reply; he did tell me the secret was balsamic and lemon juice.  Ok, so they wouldn’t tell me how to make it…challenge accepted!

I went home and did some research on pickling. I’ve never actually done any myself so I wanted to know the fundamentals. I found out the basic recipes always included water, vinegar, salt and sugar (It’s that simple folks!). Once I learned the essential ingredients I took on the mission of replicating their dish. My first rounds of pickling were good, just not perfect. After a few variations I was able to come up with an end product that I was not only was proud of, I was slightly addicted to. It isn’t quite Il Cappriccio’s version (although it bears a similarity) but, I think in its own right it’s just a tasty!

I took a large jar of it up to our Fourth of July celebrations in New Hampshire. It was all gone in just a few minutes. I was even forced to provide the recipe out to a few fans before I could get it up on the website! These vegetables are crunchy, sweet and just a little spicy; a delicious and dangerous combination.

Now it’s your turn for a challenge!

Take a shot at making a batch of these balsamic pickled vegetables with Behind the Plates recipe OR make a variation with your own creative pickling idea!

DSC_0774

…all for the love of the dish

Missy

Balsamic Pickled Vegetables Recipe

Prep Time: 15 minutes

Cook Time: 5 minutes

Yield: approx 4 cups

Ingredients

  • 3 & 1/4 cup water
  • 1 cup balsamic
  • 4 tsp sugar
  • 1 tsp salt
  • 1 tsp crushed red pepper
  • Juice from 1 lemon
  • 1 onion
  • 2 celery stalks
  • 1 can olives
  • 1 red bell pepper
  • 1 green bell pepper

Instructions

  1. Pour your water, balsamic and lemon juice into a saucepan on your stovetop. Turn to medium/high heat to start to bring to a boil. Slowly stir in your sugar until dissolved. Add salt and crush red pepper. As soon as it comes to a small rolling boil, turn off and remove from heat.
  2. Let the balsamic liquid completely cool.
  3. Meanwhile, Chop your onions, peppers, and celery. Add these along with your olives into one large airtight jar (I used one that was 2 liters) but you can definitely use 4 or 5 small mason jars.
  4. Pack them until there is just about a ½ inch left at the top of the jar(s).
  5. Once the liquid has completely cool pour it over the vegetables.
  6. Close the lids and store in the fridge for at least one week before eating.

Notes

to store for up to about 3 weeks before having to discard.

Schema/Recipe SEO Data Markup by Yummly Rich Recipes
http://www.behindtheplates.com/balsamic-pickled-vegetables-recipe/

Leave a Reply

Your email address will not be published. Required fields are marked *