Ingredients with Measurements:
- 1 large beet, peeled and thinly sliced
- 1 bunch of radishes, thinly sliced
- 1/2 cup apple cider vinegar
- 1/2 cup water
- 1/4 cup granulated sugar
- 1 teaspoon salt
- 1/2 teaspoon black peppercorns
- 1/2 teaspoon mustard seeds
- 1/4 teaspoon red pepper flakes
- 1/4 cup chopped fresh parsley
Special equipment needed:
- Mason jar or other sealable container
Step-by-step instructions:
1. In a small saucepan, combine the apple cider vinegar, water, sugar, salt, black peppercorns, mustard seeds, and red pepper flakes. Bring to a boil over medium-high heat, stirring occasionally until the sugar has dissolved.
2. In a mason jar or other sealable container, layer the thinly sliced beet and radish.
3. Pour the hot pickling liquid over the vegetables, making sure they are completely covered.
4. Let the jar cool to room temperature, then cover and refrigerate for at least 2 hours or overnight.
5. When ready to serve, drain the pickled vegetables and transfer them to a serving bowl.
6. Sprinkle with chopped fresh parsley and serve.
- Time:
Preparation time: 15 minutes
- Cooking time: 5 minutes
Temperature:
- Room temperature for cooling and refrigeration
Serving size:
- 4 servings
Nutritional information:
- Calories: 70
- Fat: 0g
- Carbohydrates: 17g
- Fiber: 2g
- Protein: 1g
Substitutions for ingredients:
- White vinegar can be substituted for apple cider vinegar.
- Honey or maple syrup can be substituted for granulated sugar.
- Dill or cilantro can be substituted for parsley.
Variations:
- Add sliced red onion or thinly sliced fennel to the pickling mixture.
- Use different colored beets for a more colorful salad.
- Add crumbled feta cheese or toasted walnuts for extra flavor and texture.
Tips and tricks:
- Use a mandoline or sharp knife to thinly slice the vegetables.
- Make sure the vegetables are completely covered with the pickling liquid to ensure even pickling.
- The longer the vegetables sit in the pickling liquid, the more flavorful they will become.
Storage instructions:
- Store the pickled vegetables in the refrigerator for up to 2 weeks.
Reheating instructions:
- This salad is best served cold and does not need to be reheated.
Presentation ideas:
- Serve on a bed of mixed greens for added color and texture.
- Arrange the pickled vegetables in a circular pattern on a large platter for a beautiful presentation.
Garnishes:
- Sprinkle with additional chopped fresh herbs or a drizzle of olive oil before serving.
Pairings:
- Serve as a side dish with grilled chicken or fish.
- Pair with a crisp white wine or light beer.
Suggested side dishes:
- Grilled vegetables
- Roasted potatoes
- Quinoa salad
Troubleshooting advice:
- If the pickling liquid is too tart, add a little more sugar to balance the flavors.
- If the vegetables are not fully pickled after the recommended time, let them sit in the pickling liquid for a few more hours or overnight.
Food safety advice:
- Make sure to use a clean and sterilized jar or container for pickling.
- Store the pickled vegetables in the refrigerator to prevent bacterial growth.
Food history:
- Pickling has been used as a method of food preservation for centuries, dating back to ancient civilizations.
Flavor profiles:
- The pickling liquid adds a tangy and slightly sweet flavor to the vegetables, while the fresh parsley adds a bright and herbaceous note.
Serving suggestions:
- Serve as a side dish or as a topping for sandwiches or burgers.
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