Quick Pickled Roots
Makes 1 quart | start to finish: 35 minutes
Quick pickles bring crunch and vibrancy to anything from sandwiches to soups to roasted meats. Included in a brunch spread, they add a pleasant acidic balance to the rich dishes. People often chop off and discard leaves from celery stalks. Keep those leaves and use them as a seasoning “herb.” They provide a pleasant, subtle celery flavor to quick pickles.
3 tablespoon sea salt
1 cup sugar
1 1/2 cups white vinegar
3/4 cup water
1 tablespoon mustard seeds
1 bay leaf
1 teaspoon black peppercorns, coarsely ground
2 small chioggia beets (or other type), cut into matchsticks
3 carrots, cut into matchsticks
1 three-ounce piece of daikon radish, cut into matchsticks
1 handful celery leaves, torn (optional)
1 small jalapeno, sliced in quarters lengthwise, seeds and ribs removed (optional)
Cook for 10 minutes, stirring to dissolve the salt and sugar. Remove the saucepan from the heat and allow to cool for 5 minutes.
Place all the vegetables, celery leaves, and jalapeno into a medium bowl. Pour the warm liquid over the vegetables and give them a quick stir. Transfer to a jar, if desired. Serve after 20 minutes in the brine, either refrigerated or at room temperature.
Store leftovers in the refrigerator and use within 2 or 3 weeks.
vegetarian • vegan • gluten-free • dairy-free