Perfect addition to a charcuterie board and served alongside sandwiches and inside pita pockets.
½ Fennel bulb – cut into thin slice – separate slices
½ bell pepper – sliced
10 baby carrots sliced lengthwise into fours
½ LB of pearl onions – blanched in hot water to remove skins
½ large zucchini cut into 2 ½” matchsticks
2 cups of cauliflower florets
7-8 radishes – cut into quarters
¼ LB of green beans cut into 1 ½” lengths
1 TBSP of ginger/garlic paste
1/2 cup of raisins – regular or golden
1 TBSP of Miso paste (preferably white)
½ cup of ACV
8 TBSP of sugar
Pinch of red pepper flakes
½ TSP kosher salt
½ TSP of cumin seeds
½ TSP of mustard seeds
½ TSP of coriander seeds
Place all the veggies in a large glass bowl. In a small sauce pan add all the other ingredients, bring to a boil to dissolve the sugar and pour the hot mixture over the veggies in the bowl. Ensure that all the veggies are submerged and allow it to cool at room temperature. Place veggies with pickling liquid into a large glass or mason jars. Refrigerate for 2 days before serving. Will keep in the fridge up to a month.
