Crisp, tart, acidic vegetables may just be a cure for the winter blahs.
I have decorative pretty jars of marinated vegetables behind my sink in my kitchen. They are so colorful and festive. But. It just dawned on me a few days ago that it might be a great way to make a salad: marinate my own veggies!
This method works great – it is not as acidic as a “pickling” liquid, but softens the veggies and makes them bright and flavorful. I even added kale, which is normally pretty tough when it is raw. The marinade gives the kale a lovely texture, as it does all the veggies.
The key is that you need to slice your veggies according to how much marinade you want them to soak up. Thin slices = more marination.
This is a mix-and-match kind of recipe, and you can create your own veggie combo. I used kale, red bell pepper and carrots as my main veggies. I also used some slices of fresh mozzarella, which act like little sponges in the jar.
These veggies need at least a day in their tart bath, and most recipes said they would only last a day or two, but mine only started to get mushy after a week.
Happy Winter Meatless Monday, Veggie Lovers!
— posted by Donna
MARINATED VEGETABLE SALAD RECIPE
Sliced sturdy vegetables, such as peppers, onions, carrots and kale
1/2 cup vinegar (I used white wine)
1/2 cup lemon juice
1/4 cup sugar
1 teaspoon salt
3 cloves garlic, minced
1 cup vegetable oil (I used extra virgin olive oil)
Arrange vegetable slices in glass jars, packing them tightly.
Heat remaining ingredients on a stove, stirring until mixture is very hot and salt and sugar are dissolved.
Pour over vegetables in jars.
Refrigerate at least 24 hours, up to 3 days.
Raw food enthusiasts opine that marinating vegetables is not an exact science, and recommend that you “just adjust to your taste sensation>” Amen!
The New York Times recommends 5 ways to preserve vegetables with a marinade, keeping the veggies edible longer.