Farmer’s Market Winter Vegetable Quick Pickles
Eating local roasted vegetables in the winter can get dull. That’s why pickles are so important! This recipe was inspired by the mother of Chaw, a long-time vendor and farmer at the Ithaca Farmer’s Market. Eat these pickles in nori rolls, on a banh mi sandwich, oh the possibilities are endless. Many servings. Takes 20 min.
- 2 cups of kohlrabi, daikon or other radishes, and/or carrot julienned
- 1 Tbp sea salt
- ¼ cup of turbinado sugar
- 1 cup brown rice vinegar (white vinegar is fine, too)
- 1 clove garlic minced
- 2 Tbp sesame oil (optional)
- Massage sea salt into the julienned vegetables and let sit for 20 min
- In a 16 oz lidded ball jar, add the sugar and vinegar and shake until combined
- If you eat oil, heat the sesame oil in a frying pan, add the garlic, toast lightly and remove from heat
- Add the garlic and oil to the vinegar mix. If you don’t consume oil, just add the garlic.
- Drain the salted vegetables and taste them. If they are too salty, rinse them.
- Add the vegetables to the vinegar mix jar. Make sure they are covered. They taste better after marinating over night, and are good in the fridge for weeks.