Be Sure to Bake Pickled Vegetables
I love fried vegetables and I love pickled vegetables. But take a pickled vegetable and fry it? This , my friends, is a great appetizer perfect to pair with cheese, cold cuts or a cool cocktail.
This method is not for those who can easily overdo it with the sky. Like our brine-sautéed cauliflower , you get beautifully toasted vegetables completely soaked in salt and seasoning. Roasting reduces moisture by removing some of the pickling acid and enhancing other, more savory aromas present. Large olives turn into chewy, very savory little chunks (especially if stuffed with feta), while small olives turn out deliciously light and crunchy (ideal for salads in my opinion). Pickled carrots become sweet and dried, artichoke hearts have wonderful crunchy edges, and mushrooms (although not technically a vegetable) become salty little umami bombs.
Best of all, you don’t need to season a damn thing. If your vegetables are pickled, transfer them directly from the jar to a baking sheet lined with foil. If they are dangling in water-based brine, blot them lightly with a paper towel first. Bake in the oven at 375 degrees for 30-45 minutes, until the pickles are bubbling and lightly browned. Add them to a hearty salad, place them on a cheese platter, or simply pierce them with toothpicks for a very gourmet bar snack.