Pickled carrot and radish salad

This entry was posted in Carrots High Summer Vegetables Radishes Recipes Spring Vegetables Early Summer Vegetables Recipes Spring Vegetables and tagged carrot recipe community supported agriculture CSA Deborah DeBord farm recipe pickled carrots pickled radish carrot salad pickled radishes pickling recipe radish recipe Stonebridge Farm vegan recipe vegetarian recipe on by
Pickled carrot and radish salad
Serves 4
We very much look forward to these carrot and radishes pickled. They are offered here in a salad prep, but are quite satisfying on their own and in other preps. See tips below for more on the ingredients.
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Ingredients
  1. 1 1/4 cups cool water
  2. 1 cup vinegar (apple cider, herbed, or fruity)
  3. 1/3 cup fine sugar
  4. 4 sprigs fresh dill
  5. 1/2 teaspoon juniper berries, lightly crushed
  6. 2 dozen carrot thinning’s, trimmed
  7. 8 radishes, trimmed and thinly sliced
  8. two generous fists spring greens (spinach arugula), trimmed and torn
  9. 2 cups labneh (yoghurt cheese)
  10. 1 tablespoon za'atar
Instructions
  1. Heat water, vinegar, and sugar in a small saucepan over high flame, stirring, until the sugar has dissolved.
  2. Boil for two minutes.
  3. Add the dill and juniper berries.
  4. Tuck into the fridge until cold.
  5. Meanwhile, blanch the carrots in boiling water for a quick two minutes and shock in cold water to stop cooking.
  6. Drain thoroughly.
  7. Add carrots and radish slices to the pickling liquid and let stand for a half-hour. This can be done the night before for a good soak, if desired.
  8. Remove the veg from the pickling liquid and divide among four plates.
  9. Cover the veg with the greens, then the yogurt cheese, then sprinkle the za'atar over all.
Notes
  1. Za'atar is a spice used widely in southern Asia and the middle east. and is a blend of Thyme, oregano, marjoram with toasted sesame seeds, salt, and the possible addition of sumac or cumin, coriander, and fennel seeds. It is pronounced to rhyme with sodder, with the Z sound and has many alternate spellings. We have made it for our own pantry before, but it is available as a blend in fine spice shops. Bits of it were found In king Tut's tomb. And since it makes mind alert and body strong, it is put with olive oil and smeared on pita for children.
  2. Living in the Rocky Mountains, we are lousy with juniper. (There is even a distillery down-canyon that will swap out a cocktail for a bag of the berries.) You can substitute rosemary with a few drops of lemon juice for the juniper berries, rather than buy them.
  3. Labneh Is yoghurt drained out in cheese cloth overnight to make a cheese. You can also buy yogurt cheese at the market.
  4. Save the pickling liquid to pickle hard-cooked eggs or other quick veggie pickles. It will be good for one more use.
Stonebridge Farm CSA https://stonebridgefarmcsa.com/