TBT Recipe: Pickled Spring Vegetables

Ingredients

• ½ cup white wine vinegar
• ¼ cup sugar
• 1 tablespoon yellow mustard seeds
• 2 fresh thyme sprigs
• 2 bay leaves
• 1 bunch of pencil-thin asparagus (about 8 ounces), ends
• 8 ounces baby summer squash, such as patty pan, trimmed
• 1 bunch of baby carrots, trimmed and scrubbed
• 1 bunch of radishes, trimmed and scrubbed
• 6 ounces beans, such as tongue of fire, green beans, or pole beans, stem ends removed
• 6 ounces haricots verts, stem ends removed ounces
• 6 sugar snap peas or snow peas, stem ends and strings removed
• Sea salt and freshly ground black pepper

AI Chef 

Ask AI

Personal Notes 

Save Notes

Personal Tags 

Save Tag