Products used in this recipe
Tartine's Pickled Veggie Jar
Yield: 2 jars Servings (20 oz. each)
Yield: 2 jars Servings (20 oz. each)
What do you serve these pickled veggies with? Inspired by Tartine Bakery’s famous recipe—tangy, mildly sweet with fresh ginger and garlic, and just the right amount of Serrano heat—might we suggest just about everything?
| Ingredient | Weight | Measure |
|---|---|---|
| Rice or distilled white vinegar | 24 fl. oz. | 3 cups |
| Water | 8 fl. oz. | 1 cup |
| Sugar | 1/2 cup | |
| Kosher salt | 1 tsp. | |
| Sesame seeds, toasted | 2 Tbsp. | |
| Black sesame seeds | 1 Tbsp. | |
| Pickling spice, tied in a sachet | 2 Tbsp. | |
| English cucumber, sliced 1/4 to 1/2-inch thick | 1 lb. | |
| Simplot Simple Goodness™: Parisian Carrots 6/2.5lb | 1 lb. | |
| Simplot Simple Goodness™: Shelled Edamame 6/2.5lb | 8 oz. | |
| Orange, small, sliced into 1/2-inch rounds with rind | 1 each | |
| Ginger, fresh, with skin, 1/4-inch thick | 1.5 oz. | |
| Serrano pepper, thinly sliced into rings, with seeds | 1.5 oz. | |
| Garlic cloves, whole | 1 oz. |
Preparation Instructions:
- Step 1
- In a small saucepan, bring vinegar, water, sugar, salt, sesame seeds and pickling spices to a boil. Reduce to a simmer until solids are dissolved, about 4-5 minutes. Let cool to room temperature.
- Step 2
- In a large bowl, toss together cucumbers, carrots, edamame, oranges, ginger, serrano, and garlic. Layer vegetable blend in small wide mouth clamp lid serving jars (12 oz). Pour to cover with vinegar blend, cover and store refrigerated for 24 hours or more to allow flavors to marry.
