Created by: Executive Chef Kevin Hermann
Cook Time: 15 mins, Prep Time: 15 mins, 1 Week
3C Beets, Peeled, Small Dice
1C Carrots, Peeled, Cut Into Small Oblique
1ea Garlic Clove, Peeled, Split
¼C Shallots, Cut Into Thin Rings
1C Red Wine Vinegar
3ea Clove, Whole
2ea Bay Leave, Whole
1T Mustard Seeds
1t Red Pepper Flakes
1. Put all cut vegetables into a non-reactive glass or ceramic bowl.
2. In a medium sized sauce pot add all ingredients of the pickling liquid together. Bring to a simmer and turn down to low heat. Cook for 15 mins.
3. Pour hot pickling liquid over vegetables. Be careful not to spill the hot liquid.
4. Allow to cool to room temperature and place the bowl or container in the refrigerator to cool to under 40ᵒ. Once cooled, cover and refrigerate for one week.
Enjoy as a perfect side to some prosciutto or soppressata.