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1
In a mixing bowl, toss the cucumbers with salt to coat, then cover with ice cubes and refrigerate.
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2
After 1 to 2 hours, drain, rinse thoroughly, and strain to remove excess water.
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3
Set aside.
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4
In a saute pan, heat the olive oil over medium heat.
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5
Add the asparagus, carrots, peppers, onions, and garlic and saute for 3 minutes or until the vegetables are just beginning to soften.
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6
Transfer to a large bowl.
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7
Add the cucumbers, oregano, thyme, and peppercorns and gently toss to combine.
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8
Return the saute pan to medium heat, and add the vinegars, sugar, fennel seeds, and bay leaves.
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9
Simmer until the sugar has dissolved, stirring constantly, about 3 minutes.
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10
Pour the syrup over the vegetable mixture and toss to coat.
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11
Cool to room temperature, then cover and refrigerate.
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12
These pickles are best a few days after they have been made, but can be eaten after chilling just a few hours.
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13
1 slice French bread
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14
1/4 cup milk
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15
2 large egg yolks
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16
1/4 teaspoon salt
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17
4 cloves garlic, smashed and minced
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18
1 cup olive oil
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19
1 teaspoon lemon juice
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20
1/2 teaspoon cold water
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21
In a small bowl, soak the bread in the milk for 10 minutes.
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22
Squeeze the bread and break into small pieces.
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23
In another small bowl, beat together the yolks, salt, and garlic.
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24
Add the soaked bread and mix until incorporated.
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25
While beating the yolk mixture, slowly drizzle in the oil until a thick sauce is formed.
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26
Beat in the lemon juice and water.
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27
Refrigerate until ready to serve.
