I really do try to involve my kids in the grocery shopping/cooking experience. Sometimes though, my lack of time and patience leaves me standing in the kitchen in a frenzied state. That’s when I exile the kids to their rooms to study the life-cycle of an earthworm or read Proust while I prepare our (insert fabulously delicious dinner here – hint: could be hot dogs) meal.
Today was different. My youngest kid made pickled vegetables with me.
I’m a fool for anything with vinegar, and I felt we needed something deliciously tart to offset the 16 pounds of organic, fair trade, eco-friendly, non GMO milk chocolate we consumed yesterday in a record 12 seconds. Thanks Easter Bunny.
I walked with my six-year-old daughter down the hill to the Haight Street Market to pick up some vegetables to pickle. With a bit of guidance she picked out a cucumber, yellow beets, purple carrots, and some funky looking heirloom radishes. I knew it would be a good day.
I’ve gone ahead and left most of the vegetables raw, the carrots were blanched for about 30 seconds. These veggies need to be made a day in advance, but if you’re like me and can’t wait, they’ll be great after a few hours. Any leftovers can be stored in the fridge for about a month. Serve along side burgers, grilled chicken or just eat them straight out of the jar.
- 1 bunch baby carrots (about 5-6) peeled, quartered and blanched for 30 seconds
- 3 medium yellow or red beets, peeled and sliced as thin as possible
- 1 bunch radishes, quartered
- 1/2 English cucumber, sliced into 1/2" rounds
- 1/4 sweet yellow onion sliced thin
- 3 cloves garlic, smashed
- 2 tbs crushed red pepper (optional)
- Fresh dill to taste
- 2 cups apple cider vinegar
- 2 cups water
- 3/4 cup granulated sugar
- 2 tbs sea salt
- 3 18 oz. Ball jars or any other containers that have a tight fitting lid
- Evenly distribute vegetables, onion, garlic, red pepper flakes and dill into glass jars
- Place vinegar, water, sugar and sea salt into a medium saucepan and bring to a simmer
- Whisk to dissolve the sugar and salt
- Pour brine over vegetables, making sure they are completely submerged
- Let stand until veggies are room temperature, then cover and refrigerate for at least 6 hours