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)
[twocolumns]Combine the salt, sugar, vinegar, water, mustard seeds, bay leaf, and black pepper in a small saucepan over medium-high heat.

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

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