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.
INGREDIENTS
Pickling liquid
zest and juice 1 lemon
1 small clove garlic, crushed
1 tablespoon rice vinegar or white wine vinegar
2 tablespoons olive oil
2 teaspoons pink peppercorns
sea salt and freshly ground pepper
Vegetables
4 radishes
1 Lebanese cucumber
1 small fennel bulb, feathery tops reserved
1 stalk celery
1 carrot, peeled
METHOD
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. Makes about 2 cups
Pantry note: Pink peppercorns originated in Peru, where some Amazon tribes made them into beer. With a fruitier bite than black peppercorns, they go well with cheese and can also be used in desserts. Available from good food stores.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
HOLIDAY 2
Our once-a-year special is packed with every recipe you need to make the most of the summer break. From baking and barbecues to fresh salads and sauces that make everything sing with flavour, HOLIDAY has you covered. We’ve even got great nibbles to enjoy with a drink while you dive into our annual puzzle section. This is an issue that sells its socks off, and it isn’t included in the dish subscription—so don’t delay. Get yours in store today and have your most delicious HOLIDAY yet.