“for The Health Of It” Recipe

Prepare fresh vegetables

Wash all fresh produce thoroughly. Trim ends of the cucumber and cut into 1/4-inch rounds or long batons if you prefer dipping sticks. Halve heirloom cherry tomatoes. Trim radish tops and slice thinly. Peel and cut carrots into sticks about 3 inches long. Arrange baby lettuces or microgreens in a shallow serving bowl or platter as a bed for the vegetables.

Place the prepared cucumber, tomatoes, radishes, carrot sticks, and any additional seasonal raw vegetables into separate small piles or bowls on the platter for easy picking.

Make pickling brine

In a small saucepan combine 1 cup vinegar, 1 cup water, 2 tbsp sugar, and 1 tsp kosher salt. Add 2 smashed garlic cloves, 1 tsp black peppercorns, 1 tsp mustard seeds and 1 tsp red pepper flakes. Bring to a simmer over medium heat, stirring until sugar and salt dissolve. Remove from heat.

Pack jars

Place the thinly sliced red onion, sliced carrot and sliced cucumber into a clean 16–20 oz jar or shallow container. Pack them tightly but without crushing.

Pour brine and steep

Carefully pour the hot brine over the vegetables until fully submerged. Seal the jar (or cover the container) and let cool to room temperature, then refrigerate. For quick pickles, allow at least 30 minutes before serving; best after 2 hours. These will keep refrigerated for up to 2 weeks.

Dress and season

Just before serving, drizzle 2 tbsp extra virgin olive oil over the fresh vegetables or serve oil on the side. Zest the lemon over the lettuce bed and cut remaining lemon into wedges for squeezing. Sprinkle 2 tbsp chopped fresh dill or mixed herbs over the pickled vegetables and fresh vegetables as desired. Finish with a light sprinkle of sea salt flakes and cracked black pepper to taste.

Arrange the chilled pickled vegetables in a small bowl or jar on the platter. Ensure raw and pickled vegetables are clearly separated for presentation. Provide small tongs, forks, or toothpicks and small plates for guests or diners.

Recommend pairings to guests: serve with crusty bread, hummus, or a yogurt-herb dip if desired (not included in ingredient list).