Recipes & Tips:
Pickled Vegetable Salad with Maple Bacon Smoked Jelly
Prep Time 30 Minutes | Cooking Time 24 Hours
Makes 10 servings
1.5 lb EarthFresh Organic Yellow Baby Potatoes
½ cup diced butternut squash
3 cups water
2 cups white balsamic vinegar
3 Tbsp pickling spice
1 Tbsp kosher salt
½ cup sliced carrots
½ cup sliced mini cucumbers
½ cup thinly sliced mini red peppers
½ cup thinly sliced yellow peppers
½ cup thinly sliced orange peppers
½ cup quartered radishes
1 red chili pepper, sliced
6 cups microgreens
Maple Bacon Smoked Jelly:
6 slices maple bacon, diced
1 shallot, diced
½ cup maple syrup
1 Tbsp honey
1 Tbsp whole-grain mustard
Thinly slice 8 potatoes. Add potatoes and diced squash to a pot of cold, salted water and bring to a boil. Blanch potatoes for roughly 2 minutes. Drain and set side.
Bring water, white balsamic vinegar, pickling spice and salt to a boil. Reduce heat and simmer for 60 minutes.
Add sliced potatoes, butternut squash, carrots, cucumbers, red, yellow and orange peppers and radishes to a large bowl. Carefully strain pickling solution over the vegetables. Refrigerate for 24 hours.
Add the diced bacon and diced shallot to a frying pan, heat over medium heat and cook for 6 minutes. Add maple syrup, honey and mustard. Continue cooking for 30 minutes until thickened. Set aside, allowing to cool. Transfer to a container and refrigerate. Warm before serving.
Remove pickled vegetables from the fridge, strain the liquid and set pickled vegetables aside. Add microgreens to the bowl of picked vegetables. Toss salad and serve with Maple Smoked Jelly. Enjoy!