Makes 2 Quarts
Hail to the Carrot! I adapted this beautiful pickled salad from a family-run eatery which served wonderfully crafted dishes from Peru.
This salad speaks of Incan colors with sharp, sweet-tart flavors. Using romaine lettuce as leaves it makes a gorgeous "sunflower centerpieces" to bring relief to a cold winter supper or create a tabletop centerpiece.
- Recipe by B. Hettig © 2009
| carrots |
2 lbs |
scrubbed, medium grated |
| lime, fresh |
1 or 2 |
|
| zest |
1- 1/2 tsp |
reserved until after 4 day fermentation |
| dried cranberries |
1/4 c. |
or other dried fruit, 1/4 inch dice |
| red beet, fresh ^ |
1 TBS |
[opt.] use cookier cutter or 1/4 inch dice |
| sea salt |
1 TBS |
unrfined and without chemicals |
| tumeric powder |
1/2 tsp |
[opt.] coarsely chopped |
| aged brine * |
1/2 tsp. |
from a previous batch of fermented pickles |
AFTER FOUR DAY FERMENTATION
| honey |
2 to 4 TBS. |
to taste, or agave nectar, or sugar |
| lime juice |
|
reserved from above |
| olive oil |
2 TBS. |
good quality is called for |
| cilantro+ |
1 cup |
[opt.] coarsely chopped |
| chili powder+ |
1 to 3 tsp. |
[opt.] ancho, or Mexican spice chili blend |
^To romance this recipe in another way, toss in a couple TBS. of red beets. Watch the warm red glow appear while watching over four days!
+Note: Recipe can stand alone without these additions. You might divide the batch and use spice/herb blend for adults. Adding a tsp. of finely grated ginger will brighten flavor.
*Aged bring boosts the pickling activity, but is not essential to make this recipe.
1 Prepare the ingredients and toss in a large bowl.
2 Place a small plate on top and add a jug of water or other weight to the plate.
3 Check hourly until a brine forms.
2 Load the ingredients into Perfect Pickler canister.
3 Mix the turmeric and the 2 TBS. reserved brine (if using) and mix. Pour over ingredients.
4 Pack carrot mixture down with fingers as you go. Fill to about 1-Inch from the lip. Pour in any remaining brine from the bowl.
5 Install the Spacer Cup and thread on the cap. Fill the fermentation lock and install. Place in a bowl and store at room temperature or a cooler area; down to 60 degrees for 4 days (6 days at 60
degrees.)
6 Refrigerate.
