Pickled vegetables sound like something grown- ups might try and hide in your lunch box for camp. Not these slightly tangy and mostly sweet pickled vegetables. The colors are all familiar from art class! The golden and striped beets are Technicolor! Red onion is one our favorites but usually not so kid friendly. Kids will change their minds after the onions soak in our pickling mix. This is one of our summer favorites for picnics, camp lunches or a side dish to BBQ.
12 colorful carrots, peeled (if large- slice lengthwise)
3 radishes, sliced thin (we used watermelon radishes)
½ red onion, sliced thin
2 yellow and 2 Chioggia or candy stripe beets – cooked and quartered (do not use red beets for this recipe)
1 cup good sherry vinegar
½ cup brown sugar
½ cup water
2 tsp. sea salt
Whisk together sherry vinegar, brown sugar and water until brown sugar is dissolved. In a small bowl mix red onions and 3 tablespoons pickling liquid and set aside. Pour the rest of the pickling mixture into a medium sized glass baking dish.
Slice the radishes thin and place in the pickling mixture in the glass baking dish. Fill a medium pot with water and add 2 tablespoons sea salt, add the beets. Bring pot to a low boil and cook until just tender. Remove beets from the water and let cool a bit, peel and quarter them. Place them in the pickling mixture. In the same pot add carrots to boiling water and blanch for 2 minutes. Remove carrots from the boiling water and place directly into pickling mixture with the beets and radishes. Leave all the vegetables in the liquid until cooled for about 2 hours to absorb the flavor.
Drain and arrange all vegetables on platter and garnish with fresh herbs.
You can also place in a large mason jar with liquid, refrigerate and enjoy later!
Serves 4 – 6
Photos by Meg Smith