This week’s Off The Counter is inspired by a pickled veggie recipe my husband, Alex, found in Food & Wine Magazine. We purposely prepared this Fall Vegetable Giardiniera to garnish Bloody Marys, but these assorted veggies also complemented cheesy baguettes and garnished salads throughout the holiday week. I loved having them available and we’re already planning our next pickling extravaganza. Take a look:
The Fall Vegetable Giardiniera recipe can be found here:
Alex’s Pickled Veggie Bloody Mary Recipe:
Add the following to a shaker:
Ice, 30z Vodka, splash of giardiniera, ground pepper, pinch of salt, fresh grated horseradish, sriracha (if you prefer yours on the spicy side) and a little juice of a lemon and a lime. Top off with Clamato or Beefamato.
Shake and pour into a tall glass with pickled veggies (serves two–or one if you’re a lush). Cheers!!