Pickled Root Vegetables

Watch the recipe video featuring chef Liz Arraj: https://www.youtube.com/watch?v=Ie23473kuSk&t=1s

Ingredients

Vegetables:

  • 1-2 small kohlrabi

  • 1-2 small turnip

  • 3 small radishes

  • 1 lemon

Brine:

  • 1 cup white vinegar

  • 1 cup water

  • 3 Tablespoon sugar

  • 3 teaspoons kosher salt

  • 1 teaspoon coriander seeds

  • 1 teaspoon black peppercorns

Directions

Cold Brine Method:

  1. Chop veggies into sticks and stuff into a clean quart mason jar.

  2. Cover with apple cider vinegar and seal.

  3. Refrigerate for 2 days before using.

Hot Brine Method:

  1. Chop veggies into sticks and put in a bowl of cold water with lemon slices so they don’t brown.

  2. Put all brine ingredients in medium sized pot. Bring to boil until salt & sugar has dissolved. Remove from heat.

  3. Stuff veggies in a clean mason jar, pour brine in jar and let cool.

  4. Refrigerate for 2 days before using.

  5. Serve on eggs, sandwiches, and tacos!

Sarah Akbari