Pickled Carrots, Radishes and Kohlrabi
Sour-hot-sweet are the extreme tastes of these pickles. Refreshing, livens up a meal and looks good on the windowsill.
* If you use these carrots the liquid in the jar will turn a hot pink that even the kohlrabi will drink up.
* Regular carrots will work just fine in this recipe and if you want some color, add in a half beet, sliced
7 carrots of any kind
2 large radishes or several smaller ones
4 cups water
2 cups apple or citrus vinegar
3 garlic cloves – sliced
1 small chili pepper – sliced (use less if you don’t like spicy)
2-3 lemon slices – no peel, quartered
½ teaspoon salt
Peel the carrots and slice into circles. Peel the kohlrabi, cut in half and slice. Wash the radish well, halve and slice. Transfer to a large pot, add the water and vinegar and bring to a boil. Cook for one minute at a boil, turn off the heat and let the pot cool a little.
Once cooler, transfer the vegetables to a large jar using a slotted spoon and sprinkle the lemon, garlic and chili between the layers. Add the salt and cover with the cooking liquid. Cover with a thin layer of olive oil and let the contents cool completely before sealing the jar.
The pickles are ready after four days but extra time will make them taste even better. Keep on your windowsill on cool days and in the refrigerator when it’s hot. Use a clean fork to remove vegetables from the jar.
Grated Carrot Salad
A tasty, refreshing salad from my friend Ofri.
The seasoning will depend on the type of carrot and sesame oil used. I suggest you start slow and add as needed.
5 thick carrots – peeled
2 teaspoons sesame oil
2 Tablespoons canola oil
1 teaspoon date syrup or honey
a handful of peanuts – roasted and roughly chopped
Grate the carrots in the food processor, or if you want to develop arm muscles, use a regular grater .
Season, mix, taste and fix until it tastes great!