Bok choy takes the place of shredded cabbage in this easy version of Greek pickled vegetables. Although it takes three weeks for the vegetables to pickle, the hands on time is less than twenty minutes for a jar full of zesty crispness that complements grilled meat beautifully. A spoonful of this tangy relish will zip up the flavor of any sandwich. Try it in a grilled sandwich with braised pork and a slice of provolone for a fast and delicious lunch.
I used mild tasting Anaheim peppers, but If you prefer your food hot and spicy, swap them for jalapeño peppers. The original recipe says to put the chopped vegetables in two (3 cup) Mason jars, but I used a 6 cup jar instead. The pickled vegetables will keep indefinitely in the fridge, but you may have to microwave them briefly before serving because olive oil solidifies when it’s refrigerated.
Greek Pickled Vegetables
Serves 10, adapted from “The Glorious Foods of Greece”
1 cup (240 ml) chopped Bok Choy
1/2 cup (120 ml) shredded carrots
1/2 cut (120 ml) coarsely chopped celery
1/2 cup (120 ml) chopped green bell peppers
1 1/2 cups (360 ml) chopped red bell peppers
1/3 cup (80 ml) seeded and chopped Anaheim (mild) or jalapeño peppers
2 tablespoons (30 ml) salt
1/2 teaspoon (2.5 ml) celery seeds
Extra virgin olive oil
White wine vinegar
Wash and chop the vegetables and put them in a salad spinner to remove as much juice as possible. Transfer them to a large bowl and toss them with the salt and celery seeds. Spoon the seasoned vegetables into a clean, dry jar (a couple of 3 cup (720 ml) jars or a 6 cup (1440 ml) jar) with a tightly fastening lid. Pour olive oil halfway up the jar(s) and fill the rest of the way with vinegar. Cover with the lid and close tightly, then shake the jar(s) to combine the ingredients. Store in the refrigerator for at least three weeks before serving. Will keep indefinitely in the refrigerator.