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  • Pickled Zucchini Carrots

Pickled Zucchini Carrots

Food | December 15, 2016 | Nik Manojlovich
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  • 130
  • 6
  • Easy

We invited Emily Richards to share her brilliant recipe for PICKLED ZUCCHINI AND CARROTS. Seasoned with garlic, hot pepper flakes and chopped parsley, we bet your whole family will enjoy this as much as we did!

I had the great pleasure of hanging out with my dear friend Emily Richards while we both presented culinary classes at this year’s Christmas in November. Emily is the author of Per la Famiglia, a wonderful cookbook that showcases delicious Italian recipes created entirely by Emily and her family.

During her cooking classes in Jasper, she prepared this wonderful pickled vegetable dish that absolutely goes with everything. Here’s what I learned while watching her prepare it:

1) VEGETABLES – Emily was able to use one of the hotel’s nifty spiral vegetable slicers to create perfectly sized zucchini and carrot julienne, but you can achieve the same look by chopping your vegetables into matchstick-sized strips. I’ve decided to add a spiral vegetable slicer to my holiday wish list and suggest you do the same; it’s easy to use and the results are wonderful.

2) MARINADE – Allowing the vegetables to sit for 12 hours after being tossed in salt, then another 12 hours after they’ve been submerged in vinegar, are important steps. Also make sure to rinse the vegetables under cool water after the first marinade – you don’t want the dish too salty.

3) SEASONING – Emily’s combination of garlic, parsley and hot pepper flakes does wonders to the prepared vegetables. We got to enjoy the recipe soon after it was made, but she suggests storing them in canning jars for up to three months. I can imagine the flavours get even better after a few days.

4) HANDS ON – Emily prepared this recipe as I would – hands in the bowl. We suggest you do the same. Wash up before you begin and be completely hands-on for the key steps, like tossing the vegetables in salt, running them under cool water, or tossing them with the seasoning and canola oil.

Of course this is just one of many delicious recipes featured in Emily’s book. Click HERE to head to her website for details on how to purchase your own copy of Per la Famiglia.

A perfect accompaniment for your next roast pork or grilled beef dinner, this flavourful dish works as topper for fish or even a burger. And just in time for the holidays, PICKLED ZUCCHINI AND CARROTS also make a wonderful gift. Enjoy!

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Ingredients & Amounts

  • 5 small zucchini, julienned
  • 2 large carrots, julienned
  • ¼ cup of salt
  • 2 cups of white vinegar
  • 2 cloves of garlic, minced
  • 1 tablespoon of fresh parsley, finely chopped
  • ½ teaspoon of hot pepper flakes
  • cup of canola oil

Instructions

  1. Toss julienned strips of zucchini and carrot in salt. Transfer to a stainless colander resting in a bowl. Cover with dampened paper towel and refrigerate for 12 hours.
  2. Rinse vegetables under cool water and pat dry with a clean tea towel. Transfer to a medium-sized stainless steel bowl. Pour vinegar onto vegetables, pressing them down into the vinegar. Cover with a dampened cloth and refrigerate for 12 hours.
  3. Squeeze liquid from the vegetables and transfer them to another medium-sized bowl. Toss with garlic, parsley and hot pepper flakes. Add half the oil and toss again.
  4. Transfer the marinated vegetables to small, sterilized canning jars. Pour in just enough oil to cover the vegetables. Screw lid on tight and refrigerate for at least one day before serving, or store in the fridge for up to three months.
Listen on MUSIC

Listening to great music is an important part of every Weekend at the Cottage! I listened to this entire album on the plane heading back from Jasper – I just love it. Head to iTunes to download A Fine Frenzy to your collection.

Nik Manojlovich

Nik is the creator, host and brains behind Weekend at the Cottage. He loves sharing his wisdom and experience about the things that interest him most.

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