the appetizer:

Burger Bar: Build Your Own Ultimate Burgers by Hubert Keller with Penelope Wisner, includes recipes like Buffalo Burger; Feijoada Burger; and Crab Sliders.

Cookbook Profile

Brazilian Pickled Vegetables

Serves 16

Feijoada Burger


Every burger needs a pickle on the plate. It's an automatic. traditional combination that just works. Pickles add texture and tang to a burger's soft, sweet meat. A small bowl of tart pickles, including carrots, onions, hot peppers, and whole garlic cloves, frequently welcomes diners to restaurant tables throughout Brazil and Mexico. Serve these with the Feijoada Burger.

Build Your Own: You can pickle only one or several of these vegetables and leave out some of the spices, if you like.

To make the pickling mix: In large, nonreactive saucepan, bring the pickling mix ingredients to a boil. Simmer, uncovered, for about 5 minutes.

Add the carrots, cauliflower, bell pepper, fennel, onions, coconut, if using, jalapeños, garlic, and orange zest. Return to a boil, and simmer for about 3 minutes. Cover, remove from the heat, and let cool to room temperature. Add the tomatoes. Pack the vegetables and brine into clean glass jars, cover, and refrigerate for at least 1 day before using. The pickles will keep for several weeks, refrigerated. To serve, scoop them into small bowls and garnish with cilantro sprigs.


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This page created June 2009