Recipe courtesy of Alexandra Angle
and
Eliot Angle
Fresh Garden Pickles with Aioli
- Level: Intermediate
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 364
- Total Fat
- 32
- Saturated Fat
- 5
- Carbohydrates
- 17
- Dietary Fiber
- 3
- Sugar
- 9
- Protein
- 3
- Cholesterol
- 47
- Sodium
- 528
- Total: 5 hr 45 min
- Prep: 35 min
- Inactive: 5 hr
- Cook: 10 min
Ingredients
1 medium cucumber, cut into 16 spears
1 tablespoon kosher salt
2 tablespoons olive oil
16 asparagus spears
6 medium carrots, peeled and halved
1 medium red bell pepper, cut into 16 slices
1 medium red onion, cut into 16 slices
2 tablespoons pressed or finely chopped garlic
1 tablespoon chopped fresh oregano
1 tablespoon chopped fresh thyme
1 teaspoon crushed black peppercorns
1 cup white wine vinegar
1/4 cup balsamic vinegar
2 tablespoons sugar
2 teaspoons fennel seeds
2 bay leaves, crumbled
Aioli, recipe follows
Aioli:
1 slice French bread
1/4 cup milk
2 large egg yolks
1/4 teaspoon salt
4 cloves garlic, smashed and minced
1 cup olive oil
1 teaspoon lemon juice
1/2 teaspoon cold water
Directions
- In a mixing bowl, toss the 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 pickles are best a few days after they have been made, but can be eaten after chilling just a few hours.
Aioli:
- In a small bowl, soak the bread in the milk for 10 minutes. Squeeze the bread and break into small pieces.
- In another small bowl, beat together the yolks, salt, and garlic. Add the soaked bread and mix until incorporated.
- While beating the yolk mixture, slowly drizzle in the oil until a thick sauce is formed. Beat in the lemon juice and water. Refrigerate until ready to serve.