Pickled Vegetable Salad with Maple Bacon-Smoked Jelly
Pickled Vegetable Salad with Maple Bacon-Smoked Jelly
Pickled Vegetable Salad with Maple Bacon-Smoked Jelly

Pickled Vegetable Salad with Maple Bacon-Smoked Jelly

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Prep Time

30 minutes
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Serves

6

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Ingredients

  • 1.5 lb EarthFresh Organic Yellow Baby Potatoes
  • ½ cup butternut squash, diced
  • 3 cups water
  • 2 cups white balsamic vinegar
  • 3 tbsp pickling spice
  • 1 tbsp kosher salt
  • ½ cup carrots, sliced
  • ½ cup mini cucumbers, sliced
  • ½ cup radishes, quartered
  • ½ cup red peppers, thinly sliced
  • ½ cup yellow peppers, thinly sliced
  • ½ cup orange peppers, thinly sliced
  • 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

Directions

Thinly slice 8 potatoes. Add potatoes and diced squash to a large pot of cold, salted water and bring to a boil. Blanch for about 2 minutes. Drain and set aside.

Bring water, vinegar, pickling spice and salt to a boil. Reduce heat and simmer for 60 minutes.

Add potatoes, squash, carrots, cucumbers, radishes and red, yellow and orange peppers to a large bowl. Carefully strain pickling solution over the vegetables. Refrigerate for 24 hours.

To make Maple Bacon-Smoked Jelly: Add bacon and shallots to a frying pan. Cook over medium heat 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 refrigerator. Drain the liquid and transfer pickled vegetables to a bowl. Add microgreens to the bowl and toss salad. Serve with jelly. Enjoy!

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