by Market Chef Jenny Breen
IngredientsAbout 3 cups vegetables, trimmed, peeled and sliced if necessary (asparagus, zucchini, carrot, onion, cucumber, beet etc) 3 garlic cloves, peeled ½ tablespoon spice seeds (such as mustard, dill, coriander or celery) 2 T.fresh thyme, dill or rosemary
1 cup vinegar
¼ – ½ cup water ¼ cup sugar
Blanch vegetables in boiling water for about 1 minute, until brightly colored, then chill immediately. Transfer the blanched vegetables and garlic to a clean jar (or jars, or other sealable containers), top with spices and herbs and set aside.
Combine remaining ingredients in a large sauce-pan over medium heat. Cook until the mixture comes to just under a boil. Pour mixture directly over vegetables and seasonings. Allow to cool to room temperature, cover and refrigerate. Store refrigerated for at least 48 hours and for up to 1 month.
Rosé and Raspberry beets variation (From Cooking Light magazine, June 2013):
Ingredients1# beets 1 T. black peppercorns 4 thyme sprigs 1 ½ cup raspberries 1 ½ cup dry rosé wine ¾ cup sugar 1/3 cup red wine vinegar 2 teaspoons salt
Roast whole beets in 425-degree oven and peel and cut into 1 inch wedges, or peel and cut before roasting. Let cool
Place beets in glass jar or bowl with peppercorns and thyme
Combine remaining ingredients in saucepan. Bring to simmer, cook 4 minutes stirring occasionally until sugar dissolves and raspberries begin to break down. Strain raspberry mixture through a sieve over a bowl and discard solids.
Pour hot liquid over beets. Cover and chill at least 8 hours.