PICKLE PLATE Recipe

Inspired by Butcher & The Boar

Time2h

Serves4

house pickled vegetables, pickled egg, grilled sourdough, butter

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Ingredients

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Pickled Vegetables

2 cups Carrots

2 cups Cucumbers

1 cup Red onion

1 cup Apple cider vinegar

1 cup Water

1 tbs sugar

1 tbs Celtic sea salt

3 pieces Garlic cloves

5 pieces Dill sprigs

4 pieces Pickled egg

4 slices Sourdough bread

2 tbs Butter

Method

Preparation and Assembly

Pickling Vegetables

In a saucepan, combine apple cider vinegar, water, sugar, and salt. Heat over medium until the sugar and salt dissolve. Remove from heat and let cool.

Prepare the Vegetables

Slice the carrots, cucumbers, and red onion thinly. Place them in a clean jar with garlic cloves and dill sprigs.

Fill the Jar

Pour the cooled pickling liquid over the vegetables in the jar. Seal the jar and refrigerate for at least 24 hours before serving.

Prepare Pickled Eggs

Hard boil the eggs, then peel them. Submerge in a jar of pickling brine (leftover from the vegetables) and refrigerate for at least 3 days.

Grill the Sourdough

Butter both sides of the sourdough slices and grill them on a skillet until golden brown and crispy.

Assemble the Plate

Arrange the pickled vegetables, pickled eggs, and grilled sourdough on a plate. Serve with extra butter on the side.