Pickled Radishes & Carrots
by fig + fauna farm on 01/20/12
I just can't seem to let the young carrots rest, even though I very well know they aren't ready. But every so often, I come across a single carrot head that I believe MUST be mature just underneath the soil. Some advantage had been given to the carrot that rises taller than the rest - though I don't think much of why...I simply desire to pull. Unearthing a sweet and tender carrot is like nothing else. I keep this a secret from the rest of the creatures on the farm, so that I may have the priveledge of uncoupling the soil from the rooty treat, all to myself.
This recipe is both easy in labor and powerful in flavor. It would be a delicious topping on fish, tacos or a side to red meat.
PICKLED RADISHES & CARROTS
You will need:
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1 cup radishes, thinly sliced
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1/2 - 1 cup carrots, thinly sliced
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10 ounces vinegar
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handful of peppercorns
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2 tsp sea salt
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2 tsp light honey
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1 small white onion, thinly sliced
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1/2 cup fresh dill, chopped
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1 bay leaf
Bring vinegar, peppercorns, honey and salt to a boil. Place radishes, carrots, onion, dill and bay leaf into a clean mason jar. Pour vinegar mixture over radishes. Refrigerate overnight .
*Makes 1 pint
/// PHOTOS BY ROSE E MARTIN
