Looking for the perfect accompaniment to your charcuterie platter? Try your favorite vegetables, pickled or grilled.
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Skip the canning process, these summer pickles are quick and easy, stored in the fridge for weeks and can be eaten within a couple of hours. Here are a few favorites to be added to your charcuterie platter:
Cucumber dill pickle
2 – English cucumber or 10 small field cucumbers
1 c – cider vinegar
1 – shallot, finely minced
2 T – fresh dill, chopped
1 T – salt
1 t - sugar
If you are using small field cucumber, then slice about 10 in half down the centre. If you opt for an English cucumber, then use 2, cutting them first in half down the centre and then cut each half on a strong diagonal about half an inch thick. Place in a container with a tight-fitting lid and set aside for later. In a small bowl add the remaining ingredients and whisk until the salt and sugar have dissolved. Pour this mixture over the cucumbers and roll to evenly coat. Refrigerator for 2 hours before enjoying them. These will be good for up to 3 weeks.
Pickled charred rainbow peppers
1 – red pepper
1 – yellow pepper
1 – orange pepper
1 c – sushi seasoning vinegar
1 t – sriracha sauce
1 t – ground coriander
1 t – salt
Halve and core the peppers. On a very hot grill char both side of the peppers. Allow them to cool before cutting each half into strips. Place in a container with a tight-fitting lid and set aside for later. In a small bowl add the remaining ingredients and whisk to dissolve the salt. Pour this mixture over the peppers and roll to coat. Refrigerator for 2 hours before enjoying them. These will be good for up to 3 weeks.
Sweet pickled corn, carrots and onions
1 c – mini carrots
1 can – baby corn
1 jar – pickled cocktail onions
3 – whole coves
1 t – whole coriander
1 – bay leaf
This recipe will take a little longer before it is ready to eat, but so weather the wait.
In a pot of boiling water blanch the carrots for about a minute, then drain and place in a container with a tight-fitting lid. Drain and rinse the corn, add this to the carrots along the spices, the pickled onions, and its vinegar. Stir to evenly coat and refrigerate for 2 days before serving them. This will be good for up to 5 weeks.
~ Submitted by Bradlee's Corporate Chef Chris Halpin - Calgary Showroom ~