Source: Chef Jonathon of Bernie’s Grill in Chelsea.
Fresh vegetables such as cauliflower, broccoli, asparagus, carrots, onions… whatever you like
1 gallon water with 2 tablespoons salt
2 cups olive oil
1 cup apple cider vinegar
2 tablespoons coarse ground mustard
1 teaspoon granulated garlic
1 teaspoon cracked black pepper
Ice
To make marinade, whisk together oil, vinegar, mustard, salt and pepper.
Bring salted water to boil, add veggies, cover and cook, 2-4 minutes, drain off water, cover w/ice, and “shock” the veggies back to being cold. Drain veggies, add to marinade, toss in marinade and cover, and refrigerate for up to 7 days.