RACLETTE WITH PICKLED VEGETABLES
½ C white vinegar
¼ C sugar
1 T kosher salt
1 T Urban Herbs pickling spice
¾ lb. The Cheese Shop Raclette cheese
3 cucumber, peeled & sliced
1 medium onion, sliced
1 large red pepper, diced
½ lb. grated Parmigiano Reggiano
PICKLING: In a non-aluminum pan, heat white vinegar, sugar & salt until dissolved. Bring to room temperature & add pickling spice. Place prepared vegetables in a non-aluminum bowl. Pour vinegar mixture over & stir to blend. Cover & refrigerate for 24 hours. Store up to 2 weeks, stirring daily.
RACLETTE: Place Raclette on an oven-safe, table-friendly platter or skillet (Pyrex®, cast iron, enamel).
Heat gently in the oven or use a Raclette grill (do not microwave) until soft & slightly melted. Serve immediately with pickled sides.
*You can substitute/use mushrooms, zucchini, yellow squash, cauliflower, broccoli, yellow beans, carrots, celery & radishes. Blanch firmer vegetables first.