Chef's Quick Tips: Pickled veggies
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.
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Apr 24, 2019, 3:51 PM
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Updated 2,067 days ago
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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
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
561 Post Road East
Westport, CT 06880
Westport, CT 06880
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