Spicy Marinated Olives With Pickled Vegetables and Garlic
Prep Time: 10 mins
Total Time: 14 mins
About This Recipe
"I love pickled anything and I found this on the Williams-Sonoma site. I haven't yet tried it, but the picture had me craving it."
garlic cloves, unpeeled
carrot, peeled and cut diagonally into slices 1/4 inch thick
mixed green olives in brine, and
black olives, drained
cocktail onions, in vinegar, drained
baby gherkins, drained
extra virgin olive oil
white wine vinegar
hot chili powder
1/2 teaspoon pimientos or 1/2 teaspoon
fresh thyme leave
Bring a small saucepan three-fourths full of water to a boil over high heat. Add the garlic, return to a boil and cook for 3 minutes. Add the carrot, return to a boil and cook for 1 minute more. Drain, then plunge the garlic and carrot slices into cold water. Drain again and peel the garlic (the skins will come off easily).
Transfer the garlic and carrot slices to a glass bowl. Add the olives, onions and gherkins and mix well. Add the olive oil, vinegar, salt, chili powder, pimentón and thyme and stir gently to coat all the ingredients evenly. Cover and refrigerate the olive and vegetable mixture until well chilled, at least 2 hours or up to 6 hours, stirring once or twice.
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Spicy Marinated Olives With Pickled Vegetables and Garlic (cont.)