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Home | Recipes | Pickled Fall Vegetables
Side Dish

Pickled Fall Vegetables

Pickled vegetables are the perfect complement to salads, sandwiches and meaty main dishes of all kinds.

  • Chef Patrick Britten
  • Sysco Northern New England
Email article

The pickling trend is big, and for good reason. A salty brine seasoned with Sysco McCormick Imperial pickling spice adds zest—and shelf life—to fresh seasonal vegetables. Here we’ve made a colorful mix of carrots, radish, turnips and even rhubarb.

Ingredients

PICKLED VEGETABLES

BACON MAPLE MUSTARD JAM

Directions

FOR THE JAM

  1. Sauté bacon until it begins to render; add the shallots and cook through.
  2. Add maple syrup and apple cider vinegar and cook over medium-low heat until reduced to consistency of slightly thick syrup (will stiffen more when cool).
  3. Fold in the grain mustard; set aside and let cool.

FOR THE PICKLED VEGETABLES

  1. Bring balsamic vinegar, two cups cold water, salt and pickling spice to a simmer for 30 minutes.
  2. Blanch the potato and butternut squash.
  3. Combine all the vegetables in a bowl; strain the warm pickling liquid over the vegetables and refrigerate for 24 hours.
  4. Toss with the arugula and serve with Bacon Maple Mustard Jam on the side.

Ingredient availability varies by location*

Email article

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