Fresh Pickled Vegetables Recipe | Garden Vegetable Escabeche

Name: Fresh Pickled Vegetables Recipe | Garden Vegetable Escabeche
Ingredients: 2 pints assorted baby vegetables; cleaned; trimmed and prepared (carrots; patty pan squash and golden beets) ¼ cup apple cider vinegar 2 Tbsp rice wine vinegar; seasoned 1 tsp Canadian brown mustard seed* 1 tsp Canadian yellow mustard seed* 1 pinch saffron threads (Spanish coupe or Kashmir)* 2 Turkish Bay leaves; crushed* 1 cardamom pod; cracked* 2 Tbsp whole coriander; toasted and crushed* 2 tsp whole cumin; toasted and crushed* 2 tsp black peppercorns; whole* 1 Tbsp Turkish oregano* 1 tsp Indian celery seed* 2 tsp Aleppo pepper chili flakes* 2 cloves; whole* 2 shallots; peeled and sliced 1 small bulb of fennel with fronds; roughly chopped 3 cloves elephant garlic; crushed ½ cup basil; torn 10 sprigs lemon thyme 5 sprigs tarragon 5 sprigs marjoram 5 sprigs flat leaf parsley 3 California bay leaves 1 Meyer lemon; zested 2 Tbsp grapefruit zest 2 Tbsp Sonoma honey ½ cup grapeseed oil ½ cup; plus 2 Tbsp Jordan Extra Virgin Olive Oil Fresh blossoms and rose petals for garnish Sea salt to taste * This exotic blend of dried herbs and spices may be substituted with Penzeys Pickling Spice

www.jordanwinery.com

For this fresh pickled vegetables appetizer recipe, choose your favorite baby vegetables that will burst with flavor and make the perfect food and white wine pairing.

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Ingredients

2 pints assorted baby vegetables
cleaned
trimmed and prepared (carrots
patty pan squash and golden beets) ¼ cup apple cider vinegar 2 Tbsp rice wine vinegar
seasoned 1 tsp Canadian brown mustard seed* 1 tsp Canadian yellow mustard seed* 1 pinch saffron threads (Spanish coupe or Kashmir)* 2 Turkish Bay leaves
crushed* 1 cardamom pod
cracked* 2 Tbsp whole coriander
toasted and crushed* 2 tsp whole cumin
toasted and crushed* 2 tsp black peppercorns
whole* 1 Tbsp Turkish oregano* 1 tsp Indian celery seed* 2 tsp Aleppo pepper chili flakes* 2 cloves
whole* 2 shallots
peeled and sliced 1 small bulb of fennel with fronds
roughly chopped 3 cloves elephant garlic
crushed ½ cup basil
torn 10 sprigs lemon thyme 5 sprigs tarragon 5 sprigs marjoram 5 sprigs flat leaf parsley 3 California bay leaves 1 Meyer lemon
zested 2 Tbsp grapefruit zest 2 Tbsp Sonoma honey ½ cup grapeseed oil ½ cup
plus 2 Tbsp Jordan Extra Virgin Olive Oil Fresh blossoms and rose petals for garnish Sea salt to taste * This exotic blend of dried herbs and spices may be substituted with Penzeys Pickling Spice