Quick Pickled Rosé Vegetables



Pickled foods fermented in a salty solution are an excellent source of probiotics. These “good” bacteria help support a healthy gut and immune system and are even linked to weight loss and cognitive health". - My Fitness Pal -


If you’re in search of a quick pickle-brine recipe that works beautifully with fresh summer produce, then look no further to create this rosé-fueled pickling brine for seasonal vegetables with a bright, sweet-sour, crispy crunch.


Pickled vegetables are usually referred to in Italy as verdure sott'aceto meaning "under vinegar." Also known as giardiniera, meaning " from the garden". You can adapt this simple recipe to any fresh vegetables from your local farmer's market or summertime garden. This recipe combines carrots, peppers, wax and green beans with rosé wine and white wine vinegar from the Alpine valleys of the Italian Dolomites to create a rosé-fueled pickling brine for summertime vegetables with a bright, vibrant, slightly floral, sweet-sour, crispy crunch.


Resist overpacking your jars and take your time with the brine. When adding brine, pour to the fill line, then slightly shake the jar from side to side to let the brine settle. Then top it off if necessary. Cap the jars and process as directed.


Recipe

.5 lb baby carrots, trimmed and halved lengthwise

.25 lb sweet red peppers, halved lengthwise and seeded

.25 lb yellow wax beans, trimmed

.25 lb green beans, trimmed

3 cups Pojer e Sandri

white wine vinegar

2 cups rosé wine

1⁄3 cup sugar

2 tbsp coarse sea salt

6 fresh thyme sprigs

1 bay leaf

3 cloves garlic, sliced


Divide the carrots, peppers and yellow and green beans evenly between two 1-qt widemouthed jars. In a medium pot, combine the vinegar, rosé, sugar, salt, thyme, bay leaf, and garlic and bring to a boil over high heat, stirring to dissolve the sugar. Remove from the heat and carefully pour the hot brine over the vegetables, submerging them fully. Screw on the lids and let cool to room temperature. Refrigerate the vegetables for at least 24 hours before serving. The vegetables will keep in the refrigerator for up to 1 month.


How to Choose a Rosé Wine

Not every wine gets better with age. Since rosé grapes are selected for their freshness, choose a wine in a recent vintage year for the light-bodied flavors you’re looking for with an alcohol content 13% or less ABV. The darkness in rosé is usually a matter of skin-contact time; the longer the maceration process, the darker and more tannic a wine, not sweeter.

Very little of Italian rosés are exported outside of Italy. For this recipe you can find a well-priced domestic Rosé in 6-Pack Cans and use about one and a half cans as an ingredient and save the rest for a picnic panini served with a Bormioli jar of your Quick Pickled Rosé Vegetables.




0 views0 comments