Cafe21’s Pickled Vegetables
Jasa Joseph, Cafe21’s chef, makes this pickled veggie recipe with radishes, carrots and Serrano chiles; but a variety of different vegetables, such as turnips, beans, red or green cabbage and fennel can be substituted.
Cafe21’s Pickled Vegetables
Serves 10
1 c. distilled white vinegar
1 c. apple cider vinegar
1/4 c. sugar
1 T. sea salt
3 bay leaves
2 T. coriander seed
2 bundles of radishes, thinly sliced
3 carrots, thinly sliced
3 Serrano chiles, thinly sliced
1/4 c. cilantro, chopped
In a medium saucepan, combine the first six ingredients. Bring to a boil, then remove from heat and refrigerate. Once cooled, strain the mixture.
Place sliced vegetables in a container that has a lid. Pour vinegar mixture over vegetables, add cilantro and toss lightly. Cover the container, refrigerate and let pickle at least one day.
Jasa Joseph, chef
Cafe21
University Heights
2736 Adams Ave.
San Diego, CA 92116
619-640-2121
Gaslamp
750 Fifth Ave.
San Diego, CA 92101
619-795-0721
On August 28 and 29, Cafe21 and other restaurants across San Diego County will donate a percentage of the day’s proceeds to Susan G. Komen for the Cure for local breast health and cancer programs and research. For more information, visit http://www.komensandiego.org/events/event08281301.aspx
