With fresh local vegetables becoming more and more widely available to us year-round, even here in the Frozen North, there’s no reason that pickling season has to end with the first frost. Co-ops and winter farmers markets are burgeoning these days with locally grown root vegetables in great variety. Yes, they’re mostly roots, but what an abundance and variety of roots, from black, watermelon, beauty heart, and daikon radishes, to turnips in several colors, rutabagas, beets red and golden, celery root, sweet potatoes, carrots, parsnips.
What’s great about this is: Fresh, locally grown produce, in the middle of frikkin’ winter! What’s less awesome is: They’re all pretty much radishes and turnips! A little pickling is a good way to change up the flavors and textures of these hearty, assertive roots. And for winter pickling, I tend to lean to the East. So here are two easy Asian pickles to make in small batches and enjoy alongside a bowl of ramen, a rice bowl meal, or as part of a regular Chinese meal, or just to nosh on at will.
Click here for this recipes: http://troutcaviar.blogspot.com/2016/01/zesty-rootsy-winter-pickles.html