Pickled Fall Vegetables

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CHEF PATRICK BRITTEN
SYSCO NORTHERN NEW ENGLAND
12 SERVINGS

 

Ingredients:

PICKLED VEGETABLES

2 cups white balsamic vinegar
2 Tbsp. Sysco Classic Kosher Salt
4 Tbsp. Sysco McCormick Pickling Spice
4 oz. red potato, sliced
4 oz. butternut squash, sliced
4 oz. mini cucumber, sliced
4 oz. rhubarb, sliced lengthwise
4 oz. carrot, sliced
4 oz. turnip, sliced
4 oz. baby radish, quartered
½ sliced serrano chili
4 oz. mini peppers, sliced
1 oz. arugula
  

BACON MAPLE MUSTARD JAM

1 lb. smoked bacon, diced
1 qt. maple syrup
2 cups finely diced shallots
1 cup apple cider vinegar
1 cup whole grain mustard

 

Directions:

FOR THE JAM

Sauté bacon until it begins to render; add the shallots and cook through. 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). Fold in the grain mustard; set aside and let cool.

FOR THE PICKLED VEGETABLES

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