Parve
Easy
4 Servings
Allergens 
No Allergens specified
15 Minutes
Diets
The best thing about this recipe is you can use ANY veggies so long as they have some bite. The amount of oil and vinegar is dependent on the quantity of veggies you’ll be using. Generally speaking, the ratio should be two parts oil to one part vinegar. Add enough to cover the pickles halfway.
3 carrots, sliced into 1/4-inch rounds
2 Persian cucumbers, sliced into 1/4-inch rounds
1 red onion, thinly sliced
handful of string beans, ends trimmed
1 small fennel bulb, thinly sliced
2 radishes, thinly sliced
1/4–1/2 cup Tuscanini Extra-Virgin Olive Oil
2–3 tablespoons Tonnelli Red Wine Vinegar
1 teaspoon dried oregano, such as Gefen
Kosher salt
freshly ground black pepper
large glass jar
Place vegetables into a large glass jar. Add olive oil, vinegar, oregano, salt, and pepper. (The vegetables should be submerged halfway.) Secure the lid tightly and shake well.
Set aside at room temperature for at least 10 minutes and up to 12 hours. (The longer the vegetables are left to marinate, the more flavorful they become.) Store in the refrigerator until needed.
Excerpted from The Modern Table: Kosher Recipes for Everyday Gatherings by Kim Kushner. Photography by Kate Sears. Copyright © 2022 by Kim Kushner. Excerpted with permission from Figure 1 Publishing. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
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