Fresh Garden Pickles
- Yield: 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 128
- Total Fat
- 6
- Saturated Fat
- 1
- Carbohydrates
- 17
- Dietary Fiber
- 3
- Sugar
- 11
- Protein
- 2
- Cholesterol
- 0
- Sodium
- 484
Ingredients
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
Directions
- 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.