spanish pickled vegetables
Rachel Pitts, Fruitful Kitchen
8
While this may look like a salad, it belongs more to tapas or antipasto. It is not unlike marinated olives, but supercharged with lots of extra ingredients. Those paprika-laced carrots – they could be the best bit! A bowl is liable to disappear very fast.
Ingredients
- 2 carrots, peeled and thinly sliced diagonally
- 6 garlic cloves, peeled and thickly sliced
1 ½ tbsp Mount Zero Frantoio Extra Virgin Olive Oil
- 1 tbsp Mount Zero Red Wine Vinegar
- ½ tsp sea salt
- ½ tsp sweet paprika
- ¼ tsp chilli powder
- a few large sprigs of thyme
- about 1 cup of whole olives of your choice, rinsed
- about ½ cup baby gherkins, rinsed
- about ½ cup small pickled onions, rinsed
Directions
Bring a small saucepan of water to a boil, then add the carrot and garlic. Boil for 1 minute, then drain.
Place the carrot and garlic in a bowl with the oil, vinegar, salt, paprika and chilli, stirring to combine, and leave to cool down.
Strip the thyme leaves from their stems, discarding the lower stems that are brown and dry, keeping the softer green stems. Chop the thyme and add to the carrots.
Mix in the olives, gherkins and onions. Leave the mixture to marinate, stirring occasionally, for 1 hour or more. If making the pickle in advance, store in the fridge.