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  • 1 fennel bulb, matchstick cut
  • 2 carrots, matchstick cut
  • 1 cauliflower head, small florets
  • 2 celery stalks, matchstick cut
  • 2 Serrano chilis, thinly sliced, with seeds
  • 4 cloves garlic, thinly sliced

Pickling Mix

  • 1 teaspoon fennel seed, toasted
  • 1 teaspoon red chili flakes
  • 1 teaspoon crushed black pepper
  • 1 teaspoon cumin seeds
  • 1 teaspoon dried oregano1 cup champagne vinegar
  • 1 cup water
  • 3 tablespoons sugar
  • 1 tablespoon salt

makes about 1 quart


  1. Cut all the vegetables into the desired shapes and mix them up evenly.
  2. Place mixed vegetables into a 1-quart sterilized glass preserve jar with lid.
  3. Combine all the pickling mix ingredients in a heavy bottom pot and bring to a boil. Pour over the vegetables in the jar.
  4. Add a few tablespoons of extra virgin olive oil to the mix, secure the lid and shake briefly to distribute. Set the jar aside to cool.
  5. Cover and keep refrigerated for a few days before serving.

Hudson Valley Restaurant Week is back this April 8-21!