Recipe for pickled vegetables
Serves 6
Venetian bacari offer a variety of seasonal vegetables, including simple pickles. In this versatile recipe, cook vegetables briefly in a sweet-sour brine, then cool before returning to the liquid. Cooking time varies, depending on the vegetable’s density. Soft-textured cucumbers need 1 or 2 minutes; hard beets go for 8. Cut round vegetables, such as carrots or parsnips, into thick wedges, others into ½-inch cubes.
3cups white wine vinegar2cups water1½tablespoons kosher salt6black peppercorns 3cloves garlic, smashed¼cup sugar1½teaspoons fennel seedPinch of crushed red pepper
Small bunch of fresh thyme3carrots, cut into ¼-inch slices 1fresh fennel, cut into ½-inch cubes1zucchini, cut into ¼-inch slices1cucumber, cut into ¼-inch slices
1. In a soup pot over high heat, combine the vinegar, water, salt, peppercorns, garlic, sugar, fennel seed, red pepper, and thyme. Bring to a boil over high heat, then reduce to medium and simmer for 5 to 10 minutes to develop the flavor.
2. Turn up the heat again and cook vegetables in the liquid in small batches. Use a slotted spoon to transfer them to a colander set over a bowl. Carrots and fennel will take 4 minutes, zucchini and cucumber 2 minutes.
3. Cool the liquid and the vegetables separately. When cool, combine and store in mason jars in the refrigerator. Let the vegetables sit in the refrigerator for 4 to 7 days to pickle. Adapted from La Morra
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