Makes 1 Quart
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 | 1 lbs | scrubbed, medium grated |
| lime, fresh | 1 | juice |
| zest | 1 tsp | |
| dried cranberries | 1/4 c. | or other dried fruit, 1/4 inch dice |
| red beet, fresh ^ | 1 TBS | [opt.] to produce fuchsia glow at the bottom of jar |
| sea salt, ground | 1 TBS | (scant) |
| turmeric powder | 1/2 tsp | [opt.] promotes intense golden hue |
AFTER FOUR DAY FERMENTATION
| honey | 2 + TBS. | to taste, or agave nectar, or sugar |
| olive oil | 2 TBS. | good quality is called for |
| cilantro+ | 1/2 cup | [opt.] coarsely chopped |
| chile powder | 1 tsp. | [opt.] ancho, to add heat with the sweet |
1 Prepare carrots, lime, and cranberries and toss in a large bowl. Mix in the salt and lightly pound or squeeze to create brine.
2 Load the ingredients into a clean one quart jar. Press carrot mixture down with fingers as you go. Fill to about 2 inches from the lip. Pour in any remaining brine from the bowl until about 1/2-inch from jar lip.
3 Review instruction booklet or video How It Works to complete sealing.
4 After fermentation is complete, about four days, remove the contents from the jar and add the additional ingredients, tasting as you go. Add back to the jar and seal with two-piece canning lid and refrigerate.
^To romance this recipe add a TBS. of red beets to bottom of jar. Watch the warm red glow appear while watching over four days!
+Note: Adding a tsp. of finely grated ginger will brighten flavor.