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Pickled vegetables
Wasting too many vegetables?
You might think that aging or leftover vegetables are of little use in making a good dish.
The recipe 'Pickled Vegetables' by Igles Corelli from Ristorante Atman, Lamporecchio is part of the 'Garden in multiple textures' recipe.
Method
Heat some water in a pot.
Melt in the salt and brown sugar.
Add vinegar.
Cook one vegetable at the time for a few minutes, keeping them crunchy in texture.
Add diced celery.
Add finely sliced carrots.
To store, fill a glass jar with the vegetables and fill it with the water it has been cooked in.
Seal with an airtight container and store in a cool and dark place for up to 1 year.
