Visions of a winter wonderland inspired this recipe. What if I gathered all white veggies to make Snow White Pickles? The results are DSM - Delicious, Scientific, Magic. Turnip adds a nice pungent tease, great for cutting rich, wintry one-pot meals. Also consider cauliflower, leeks, pearl onions, garlic, and white asparagus as partners.
Plan on about one pound of cut up vegetables per quart. Vary the amounts of each to your liking. Prepare them in the shapes that you would like to serve. I kept these uniform in size.I just had to add that carrot flower as window dressing. Click here for a flower cutter to enhance your art.
Prep Time: 15 mins
Jar Size: 1 quart/.9L
- ⅓ lb daikon radish
- ⅓ lb. sweet onion, soaked in vinegar*
- ⅓ lb. turnip
- 1 tsp. white pepper, coarsely ground (or black pepper)
- Brine: 2 cups spring water + 1 TBS. Celtic Sea Salt® or other premium brand
- Peel and cut vegetables to desired shape. Mix together in a bowl.
- Add pepper to bottom of a clean, 1 quart jar.
- Pack veggie mix in until 2 inches from jar lip.
- Make brine by dissolving salt in water (TIP: pour room temperature water & salt into another jar, secure lid and shake vigorously).
- Pour brine over vegetables; gently wiggle jar to release all air bubbles. Continue filling until approximately ½ inch below the lip of the jar.
- Press brine overflow cup into jar until just level with jar rim. (TIP: you may want to do this with jar in your sink as some brine should spill over).
- Allow cup to float and clean off veggie/seasoning debris from jar rim to ensure good seal.
- Twist on Perfect Pickler® lid until just hand snug.
- Pour tap water into airlock to the max line and gently twist into lid.
- Place in cool location (68-74 degrees) and wait patiently for 4 days!
*To tame the sulfury heat of onions I like to prepare them, then soak in a weak solution of vinegar and water (1 TBS. vinegar to 2 cups water). Soak for 5 minutes and then rinse.