Chef's Quick Tips: Pickled veggies

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This week, Chef Jes Bengston of Food Rescue and Terrain Garden Café in Westport shows Tina Redwine how to get the most out of your food.

Pickled veggies

Ingredients 

Thinly slice cucumber

carrot

fennel

cauliflower

green beans

radishes

1/2 C. red wine vinegar
1 Tbs. sugar
2 Tbs. kosher salt

Directions

Combine all ingrdients in a pan and bring to a boil. Place vegetables in a jar or tupperware and fill with picking liquid.  Cover and cool in the refrigerator.  Can be eaten in a couple hours.

 

 

 

Contact

Chef Jes Bengston

Terrain Garden Café

561 Post Road East
Westport, CT 06880

Food For All 2019

 

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