Chapter 1: Meze, Antipasti, Tapas, And Other Small Plates, The Complete Mediterranean Cookbook
Description
This vibrant dish is not a dessert, but a refreshing Mediterranean pickle. It features crisp carrots, celery, and red bell peppers quick-pickled in a sweet and sour vinegar brine. The addition of serrano chiles and garlic provides a pleasant heat and aromatic depth. These pickled vegetables are perfect as a side to rich meats, a topping for burgers, or part of a mezze spread. They are easy to prepare and improve as they sit, making them a wonderful addition to any pantry or table.Ingredients
Directions
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Combine the vinegar, water, sugar, and salt in a small saucepan over medium heat.
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Bring the mixture to a boil, stirring until the sugar and salt are completely dissolved.
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Remove the brine from heat and stir in the fresh dill.
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Pack the carrots, celery, bell pepper, serrano chiles, and garlic into a clean jar or bowl.
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Pour the hot brine over the vegetables, ensuring they are fully submerged.
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Let the vegetables cool to room temperature, then cover and refrigerate for at least 2 hours before serving.
Nutrition Facts
Servings 4 servings
- Amount Per Serving
- Calories 79.3kcal
- % Daily Value *
- Total Fat 1.0g2%
- Saturated Fat 0.1g1%
- Cholesterol 0.0mg0%
- Sodium 121.9mg6%
- Total Carbohydrate 16.2g6%
- Dietary Fiber 5.2g21%
- Sugars 6.2g
- Protein 3.5g8%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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