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Chefs’ Corner: Pickled Vegetables Spice Up a Meal

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Mixed Pickle Vegetables

Folks who have visited Cibolo Moon in the JW Marriott know they have a healthy array of mouthwatering side dishes to choose from, including Brazos Valley Mac and Cheese and fries topped with smoked salt and pepper. Then there’s the jar of house and local pickled vegetables that executive chef Ryan Littman has created. Bursting with flavor, this assortment of crispy, crunchy pickles is perfect alongside a slab of bison meatloaf or the bacon cheddar cheeseburger.

Mixed Pickled Vegetables

1/2 pound cauliflower, cut into small buds
1/4 pound cipollini onions
1/2 pound carrots, cut into thick slices
1/8 pound garlic cloves, whole
1/3 pound green beans, cut into bite-sized pieces
1/8 cup salt
Crushed ice
2 cups vinegar
1/4 teaspoon turmeric
1 1/2 teaspoons mustard seed
3/4 cup sugar
1/2 teaspoon red pepper flakes

Mix cauliflower, onions, carrots, garlic and green beans with salt and cover with crushed ice. Place in the cooler for 3-4 hours. Drain the vegetables and rinse. Bring the vinegar, turmeric, mustard seed, sugar and red pepper flakes to a boil. Add the vegetables and remove from heat, pouring in to shallow pans and allow to cool.

Source: Ryan Littman/Cibolo Moon at JW Marriott

Cibolo Moon at JW Marriott
23808 Resort Parkway off TPC Parkway

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4 Responses to “Chefs’ Corner: Pickled Vegetables Spice Up a Meal”

  1. Julia Rosenfeld says:

    Wonder if it would work with Splenda?

  2. Amy says:

    How long will these keep (optimally) in the fridge? A week or two?