Chomp Chomp
Pickling is not my game. There are too many steps and lots of waiting. Delayed gratification, I can handle. Waiting for pickles? I have better things to do. Very important things, like feeling for the grain of salt in a piece of chocolate, one suck at a time. Or falling asleep. I leave pickling to industry professionals.
But I make quick pickles gladly and often. They’re a cross between a fresh salad and chunky relish. Easy, crunchy, satisfying. And a good source of fibre and a bunch of vitamins. Serve them how you would potato chips. I made them for Oscar Night.
The Recipe:
Cut into bite sized, bias-cut pieces, any combination of: Carrots, celery, fennel, daikon, kohlrabi, peppers, cauliflower, broccoli, other hard vegetables that can be eaten raw.
Emulsify: Dijon mustard, cracked coriander (or any interesting spice), salt, vinegar (rice or cider), olive oil, and whatever else you like in your vinaigrette. Use more vinegar than you would on a salad, less oil, more mustard and heavy on the spice.
Toss vegetables with dressing, let it sit for a few hours, giving it a shake every now and then. Add snow peas or bean sprouts, if you have them, for the last 20 minutes. Drain and serve with napkins.