Bird's Eye Chili Spicy Pickled Veggies recipe.

Bird's Eye Chili Spicy Pickled Veggies

Recipe icon.
Recipe
February 04, 2019 by Alexander Sorenson
  • Serves: 10 people

The perfect pickle veggie brings with it just a little bit of sweetness and spice. Blank Slate's Bird's Eye Chili Syrup is an excellent way to add both in a flash.

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If you've never pickled anything, this should be the first recipe you try. It's loaded with flavor and nutrients, and as pickle recipes go, it's a quick one. 

Bird's Eye Chili Spicy Pickled Veggies
Recipe icon.
Recipe
February 04, 2019 by Alexander Sorenson
  • Serves: 10 people

Bird's Eye Chili Spicy Pickles

Ingredients

  • 1 - 2 pound(s) cucumber, red onion, radish, cauliflower, red bell pepper, mixed
  • 1 1/2 cup(s) white vinegar
  • 1 1/2 cup(s) water
  • 1/8 cup(s) Blank Slate Kitchen Bird’s Eye Chili Rich Simple Syrup
  • 3 tablespoon(s) salt
  • 2 tablespoon(s) black peppercorns
  • 1 tablespoon(s) red pepper flakes

Instructions

  1. Chop and slice vegetables to equal thickness.
  2. Place in a strainer, sprinkle with salt and “soak” for 2 hours.
  3. Rinse well and drain.
  4. Bring the other ingredients to a boil in a pot.
  5. Turn down heat and simmer, 10 minutes.
  6. Tightly pack vegetables into a mason jar, adding fresh mint if desired.
  7. Pour hot liquid over.
  8. Screw on lid, cool, refrigerate.
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Meet Alexander Sorenson , Chef and Creator
Blank Slate was founded by chef Alex Sorenson, who has worked in a wide range of fine dining restaurants throughout New York City, and the world at large, having lived and worked in France, Rwanda and Borneo. The New York Times has described his cooking as having a “brightness to it, a clever happiness that comes through on the plate.” Alex routinely travels to the far corners of the earth in search of the best ingredients and exciting new flavors, techniques and dishes to inspire Blank Slate Kitchen’s products.
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