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| Quick Pickles with Pink Peppercorns |
A mandolin is great for slicing vegetables thinly and is a piece of equipment that I use frequently in my kitchen. Serve the pickles with salmon, ham, salami or other meats - it's also a great accompaniment to terrines and rillettes
Makes about 2 cups
Quick Pickles with Pink Peppercorns ingredients
Pickling liquid: zest and juice 1 lemon. 1 small clove garlic, crushed. 1 tablespoon rice vinegar. 2 tablespoons olive oil. 4 radishes. 1 Lebanese cucumber. 1 small fennel bulb, feathery tops reserved. 1 stalk celery. 2 teaspoons pink peppercorns. 1 carrot, peeled. sea salt and freshly ground pepper
Quick Pickles with Pink Peppercorns recipe
Pickle: Whisk all the ingredients in a large bowl and season generously
Vegetables: Using a mandolin or a very sharp knife, slice all the vegetables very thinly and toss with the pickling mixture. Transfer to a serving jar or bowl and top with the reserved fennel tops. Best served the day of making. By then, the quick pickles is ready
Vegetables: Using a mandolin or a very sharp knife, slice all the vegetables very thinly and toss with the pickling mixture. Transfer to a serving jar or bowl and top with the reserved fennel tops. Best served the day of making. By then, the quick pickles is ready
