Pickling your own veggies – Donna Hay #15
Here’s another example of a simple job in the kitchen that I thought would take forever. Or maybe not forever but at least a few days and certainly not the twenty minutes (well ok a little more than that) that it took for these delicious veggies to be ready. It’s another Donna Hay recipe for my Donna Hay challenge and this time she decided that I should pickle my own vegetables to eventually eat those on a bun. Yes really… Now you probably think; what a lot of nonsense for just a bit of something on a sandwich but trust me, it is so worth it! And very simple to make.
This should really be a sandwich with burrata. Burrata is an Italian cheese that is made from mozzarella and cream and is – apparently – available in delicatesse shops and cheese mongers. I’ve never eaten it but somehow I keep seeing recipes with it passing by lately so I kind of feel I need to put some effort into finding it!. Whatever the case; I used buffalo mozzarella as an alternative and that was also very tasty. The creaminess of the cheese with the sweet and sourness of the pickled vegetables was a perfect combination. Thanks to Donna!
- 1 carrot peeled and thinly sliced
- 1 cucumber thinly sliced
- 200 gr radishes thinly sliced
- 2 golden baby beetroots skins rubbed and thinly sliced
- 2 tbsp sea salt flakes
- 1 cup 250 ml white wine vinegar
- 1/2 cup 110 gr sugar
- 1/2 cup 125ml water
- 1 tsp mustard seeds
- 2 tsp fennel seeds I ran out of mine so I used anisseeds instead. Worked well!
- 1 tsp black peppercorns
- 1/2 cup flatleaf parsley roughy chopped
- 1/2 cup dill sprigs roughly chopped
- 1 x 200 gr burrata or mozzarella and sourdough bread to serve
Place the carrot, cucumber, radish, beetroot and salt into a colander on top of a bowl and toss to combine. Allow to stand for 20 minutes before rinsing under cold running water. Drain well and set aside. Place the vinegar, sugar and water in a large jar and stir until the sugar has dissolved. Add he mustard seeds, fennel seeds, peppercorns, parsley, dill and vegetables and stir to combine. Refrigerate for at least 20 minutes before serving with the burrata and sourdough. Serves 4.