Pickled Spring Vegetable Salad Recipe
Make Pickled Spring Vegetable Salad Recipe in just 1h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Vegetables
Pickling Brine
For Serving
Method
Preparation of Vegetables
- 1
Prepare Asparagus
Wash and trim the asparagus, then cut into 1-inch pieces. Set aside.
- 2
Prepare Radishes
Wash the radishes and slice them thinly. Set aside.
- 3
Prepare Carrots
Peel the carrots and cut them into thin matchsticks. Set aside.
- 4
Prepare Cucumbers
Wash and slice the cucumbers into thin rounds. Set aside.
- 5
Prepare Spring Onions
Trim and chop the spring onions into thin slices. Set aside.
Making the Pickling Brine
- 6
Combine Ingredients
In a medium saucepan, combine the apple cider vinegar, water, sugar, salt, black peppercorns, and mustard seeds.
- 7
Add Garlic and Dill
Peel and crush the garlic cloves, then add them to the saucepan along with the fresh dill.
- 8
Boil the Brine
Bring the mixture to a boil over medium heat, stirring until the sugar and salt have dissolved.
- 9
Cool the Brine
Once boiling, remove the saucepan from heat and let cool slightly.
Pickling the Vegetables
- 10
Combine Vegetables
Place all the prepared vegetables in a large mixing bowl.
- 11
Add Brine to Vegetables
Pour the warm pickling brine over the vegetables, ensuring they are fully submerged.
- 12
Refrigerate
Cover the bowl and refrigerate for at least 1 hour or overnight for best flavor.
Serving the Salad
- 13
Dress the Salad
After pickling, drizzle the salad with olive oil and season with salt and black pepper to taste.
- 14
Serve
Toss gently to combine and serve chilled or at room temperature.
