Fresh Garden Pickles

10 servings
  • 20 asparagus spears, cut in half
  • 20 baby carrots
  • 2 medium bell peppers, cut into thin slices
  • 2 medium red onions cut into slices
  • 2 medium cucumbers cut into spears
  • 1 1/2 Tbs. kosher salt
  • 4 Tbs. olive oil
  • 2 Tbs. finely chopped garlic
  • 1 Tbs. fresh oregano
  • 1 Tbs. fresh thyme
  • 1 tsp. crushed black pepper
  • 1 1/2 cup white wine vinegar
  • 1/2 cup balsamic vinegar
  • 4 Tbs. sugar
  • 1 Tbs. fennel seeds
  • 3 bay leaves, crumbled
  • In a large mixing bowl, toss 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 are best eaten a few days after they have been made, but can be eaten after chilling for a few hours.

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