Quick Pickled Spring Vegetable Salad

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For the quick pickling liquid, place 3 cups water and vinegars in a large saucepan. Add sugar, juniper berries, salt, and mustard seeds. Bring to a simmer over low heat until sugar dissolves.

Place cleaned and prepped raw vegetables into the liquid and submerge. Place lid on pan, turn off heat and let cool to room temperature. Place in refrigerator for 1 hour. Extra vegetables can be kept for up to two months.

Cook lentils for abut about 30 minutes. Strain, rinse, and let cool aside. Mix with olive oil and lemon juice. Place mixed salad on a plate with snow peas and cooled lentils and lightly mix with your hands.

With a slotted spoon place the pickled vegetables over the salad along with a tablespoon or two of the pickling liquid. Sprinkle with chives and serve.

Recipe and article by Emily Fitzgerald of Adeline and Lumiere
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