Recipe

Dilled Red Radish, Carrot and Cauliflower Pickles

Accompanying update: Pickles for Health

I typically serve a little pickle with a meal. Primarily because home made pickles are so delicious, but also because they are a healthy addiction. These pickles are my family's favorite. They are a simple salt-water fermentation of the kind that our grandmothers used to make. In late summer when cucumbers are in season I pickle cukes. As waxed supermarket cucumbers will not ferment, during the rest of the year, I pickle an assortment of other vegetables.

These pickles take under 10 minutes to prepare. Then set them out at room temperature for about 5 days to ferment. As they culture, the red of the radish turns a pretty pink. Covered and refrigerated, they'll hold for 6 weeks or more. Enjoy pickled vegetables as they are, or add to salads, sandwiches, dressings and pate.

Makes 3 ½ cups

2 cups water
1 1/2 tablespoons sea salt
1 tablespoon dill leaf
1 garlic clove, sliced
3-4 Black pepper corns
Red pepper flakes to taste
1/2 small onion, sliced
4-8 red radishes
1 3/4 cups cauliflower florets
1 3/4 cups sliced carrots

Combine water and sea salt in a saucepan over high heat. Bring to a boil then remove from heat and allow to cool.

Place herbs and spices in a wide-mouthed, quart glass jar. Add the onion, radishes, cauliflower and carrots. Cover with brine. Place the jar on a plate to catch any seepage that may occur.

Rest a weight atop the vegetables to keep them submerged (submersion and salt will prevent spoilage). Use a weight that is small enough to nest inside of the jar. This weight may be a clean rock or a water-filled glass bottle, jar or zip-lock baggie. In 5 days they will look "cooked" (not raw), have a mild tang, pleasing aroma and be ready to eat. (Optional: to sour them further, leave out an additional day or two.) Discard any brownish film that forms at the container top. Cover and refrigerate.

Variations: pickle whole cucumbers or small summer squash. Or use other firm vegetables such as turnip, daikon & rutabaga.

May you be well nourished,

Rebecca Wood