1 cup apple cider vinegar
1 cup white vinegar
2 cup water
2 TB salt
2 tsp sugar
1 tsp peppercorns
1 tsp fennel seeds
1 small shallot, smashed
1 small beet
1/4 small fennel bulb
3 small organic carrots (the little ones!)
1/4 daikon radish
-Bring the liquids and spices to a boil with the shallot. Pull off the heat and allow to cool off just a bit.
-Quarter or half the beet. Slice the daikon, nectarine, and fennel into thin slices. Cut the carrots lengthwise. I like to use a vegetable peeler to get different types of vegetable cuts. You can cut some with a knife and shave some with a peeler. For this salad I pickled the hand cut ones and kept the peeler ribboned ones unpickled.
-Divide the vegetables into small bowls, reserving a few pieces of each to keep aside unpickled (an entire salad pickled is a bit intense!), and pour the hot pickling liquid over the remaining vegetables submerging each completely.
-Allow the vegetables to sit at room temperature until the liquid is cooled, and then place each in the fridge to chill and crisp up.
-To create a pink pickled daikon radish: transfer the previously pickled daikon slices to the pickling juices from the beets, and refrigerate.
Salad Greens + Lemon Ginger Vinaigrette:
handful greens, whatever you want. Arugula, dandelion, etc.
1/3 cup olive oil
1.5 TB lemon juice
1 TB apple cider vinegar
1 tsp sugar (and/or more to taste)
1.5 tsp salt (and/or more to taste)
few turns black pepper from peppermill
2 tsp fresh ginger, grated/minced
-Shake all of the ingredients together in a mason jar with the lid fastened tightly, then drizzle a little over the salad greens and toss to coat.
-Plate the salad greens intermixed with both the pickled and unpickled vegetables, and drizzle over a little more vinaigrette.