I have made a recipe discovery that I absolutely MUST tell you about. It's my new appetizer and snack food addiction, and I'm certain this one is going to make it into my menus and gift baskets for decades to come.
Now, It might not sound or seem like much at first glance, but if you have ever, EVER aspired to make any of the recipes I rave (or complain) about here, this is the one you've got to try:

Pickled Vegetables


As is my typical party food MO, I was looking for something different but not so different as to alienate the typically Midwestern palates of Boy's family. This recipe fit the bill perfectly and seemed an interesting and elegant alternative to that plain old crudite plate or pickles and olives from a jar. Plus it was quick and easy to throw together.
As it turns out, it was one of my favorite dishes of the Thanksgiving meal. Because there were several other appetizer choices on the menu, I only made half a batch but I'm still enjoying the leftovers-still addictive and even tastier today than last week- and looking forward to cooking up another batch for gift-giving.

Unlike that harsh bottled Italian giardiniera, it's pleasantly pickle-y without being overwhelmingly biting and sour. It's a bit sweet and ever so slightly spicy, managing to walk a perfect line between sweet and sour and hot which is something I've never found in a bottled, pickled anything. Half a recipe makes plenty, a full recipe would make enough for all your neighbors, and it's beautiful...imagine it in a big, wide-mouthed glass jar tied with a ribbon as a lovely holiday host/ess gift. Plus it goes great with olives and cheese and a glass of wine which in my world always wins the honor of being dubbed a perfect recipe.

MMMMMMMMmm for pickled vegetables!