Author Notes
Fall farmstand bounty pickled and composed into a vegetarian middle eastern munchie —Gustave
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Ingredients
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1.5 cups
Apple cider vinegar
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1 cup
Water
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1/2 cup
Chinese rice cooking wine (optional)
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2 tablespoons
Pickle juice
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Few handfuls of fresh tarragon
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4 cups
White turnips, golden beets, slim carrots
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1/2 cup
Each: kosher salt and white sugar
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For tzatziki
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Grate a cucumber, peeled and seeds removed, and 5 radishes. Salt and let sit for 15 minutes, then drain. Add to 2 cups Greek or Turkish yogurt. Along with fresh mint, chopped.. Add garlic as desired, crushed and chopped.
Directions
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Scrub veggies and cut into strips. Boil remaining brine ingredients and cook veggies in brine liquid for about 10 minutes.
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Make tzatziki as above.
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Take Pita or Lebanese bread, pile on pickled veggies, add an heirloom tomato if you have one on hand, and cover with tzatziki. Roll up and enjoy.
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