Relish or Salad?

Posted by on May 13, 2013 in Party Drinks and Appetizers | 3 comments









Memorial Day is only 2 weeks away!

As the weather heats up and more cooking goes outdoors or is packed up for the beach—I pickled up.

I vaguely recall one of my sons’s being a pickle juice drinker—in high school.  You know who you are!

The spicy mix of pickled vegetables that land alongside an authentic plate of tacos and beans are a similar version of Italian giardiniera.  They also ride pretty well with sandwiches or burgers.








This quick recipe combines my favorite vegetables.  Choose the ones you like for a batch that keeps well in the refrigerator or may be packed into glass jars for hostess gifts.








Begin by bringing the pickling liquid to a boil to dissolve the salt and sugar.  I added only 1/2 teaspoon of crushed pepper.  If you were a Chew host you would add lots more.








The remaining task is to systematically blanch each vegetable.







Four minutes seemed the right time lapse for the dense vegetables before fishing them out








and tumbling them into ice water.









Pour the hot liquid into a large bowl.








Let the vegetables drain and dry on a  clean dish towel.








Plunge them into the hot liquid.








I added Peperoncini for my pickled pepper loving son.  You might add cherry peppers or jalapeno.









Toss the the mixture well before







adding a plate and a weight.  This keeps the vegetables submerged while they hang out and chill for the next 24 hours.











Countdown to grilling season starts now!

Quick Pickled Vegetables


  • Pickling Liquid:
  • 2 ½ cups apple cider vinegar
  • 3 cups water
  • ¾ cups sugar
  • ¼ cup Kosher salt
  • 1 teaspoon mustard seeds
  • ½ teaspoon crushed pepper flakes
  • Vegetables:
  • 1 head, (2 pounds) trimmed cauliflower florets (6 cups)
  • 1 red pepper, cut into squares
  • 1 yellow pepper, cut into squares
  • 3 large carrots cut into thick slices (3 cups)
  • 1 cup drained whole Peperoncini
  • 1 cup large stuffed green olives
  • ½ cup black olives, pitted


  1. Bring pickling liquid to boil, stirring until sugar is dissolved. Transfer to a large bowl and let cool for 30 minutes.
  2. Meanwhile, bring a large pot of water to a boil. Have another large bowl of ice and water ready to cool vegetables. Add cauliflower to the pot and boil until tender-crisp, about 4 minutes, then transfer with a slotted spoon to the ice water. Continue to cook remaining vegetables in the same manner. Drain the vegetables and spread out onto a kitchen towel to dry.
  3. Add cooked vegetables, Peperoncini, and olives to the pickling liquid. Mix well. Weight the vegetables with a plate to keep them submerged, then chill, covered, at least a day.





  1. 5-13-2013

    Can’t wait to try this!!! For me and for the party!!

  2. 5-13-2013

    They also look so pretty!

  3. 5-14-2013

    I want to make this for colorful, pretty, yummy hostess gifts for the Memorial Day feasts!!! I’ve never pickled anything before…time to start! Thanks for another fab recipe Peggy!

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