MMMMM---------------------PICKLED VEGETABLES--------------------------
400 g Water
200 g White wine vinegar
200 g Granulated sugar
Thyme sprigs
Mustard seeds
4 cl Garlic; peeled and lightly
-crushed
85 g Cauliflower florets
5 Red pearl onions; halved
100 g Cucumbers; oblique cut
75 g Radishes; quartered
35 g Jingle bell peppers or other
-small variety
MMMMM-------------------------CHOW-CHOW------------------------------
Whole-grain mustard; to
-taste
10 g Shallots; minced
60 g Extra virgin olive oil
35 g Pickling liquid; from
-pickled vegetables
1/2 Lemon Kosher salt
Chives; minced
When preparing your vegetables, cut them to a size that is as uniform
as possible for consistent pickling. Add the mixed vegetables to the
canning jar. Combine water, vinegar, sugar, thyme, mustard seeds, and
garlic in a saucepot and bring to a simmer. Pour the hot pickling
liquid over vegetables to submerge them. Seal the jar. Chill and
store the jar in the refrigerator.
Remove the pickled vegetables from the jar and coarsely chop. Place
in a bowl with mustard, shallots, olive oil, and pickling liquid, and
mix gently. Add a squeeze of lemon juice, season with salt, and stir.
Garnish with chives.
Note: The quantity of vegetables is proportional to the size of the
pickling jar used; both can be varied according to your needs.
M's note: I presume chow-chow vinaigrette is some chow-chow and its
juice ground up with ample oil in a blender or processor.
