Let’s cut the fat

I love a big Holiday buffet and enjoy indulging in the treats of the season. From stuffed mushrooms to a well executed cheese board, it is often stocked with rich, buttery nibbles and bites. If you love these things too, you’ll love my secret! Bring in a dish that is bright, colorful and made with acidic flavor.  It will awaken your pallet and compliment the rich, heavy dishes on the buffet. Because we love veggies and the texture and color it adds, we have elevated it this year by pickling them in a simple apple cider mixture.  From baby zucchini and purple asparagus to shishito peppers and cauliflower, the sky is the limit with what you choose.

The recipe is simple:

1 cup apple cider vinegar

2 Tbs granulated sugar

1Tbs kosher salt

2 Tbs pickling spices

1 sprig of fresh dill

Veggies of your choice

Combine the vinegar, sugar, salt and spices in a pot and bring to a boil to dissolve. Pour over veggies and add dill. Increase recipe so that veggies are completely covered. Refrigerate up to one week in an air tight container until ready to serve.

Here is to a happy and healthy New Year!

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