Chinese New Year is upon us and soon we will be basking in the year of the sheep. Those of us born in 1919, 1931, 1943, 1955, 1967, 1979, 1991, 2003 and 2015 are among the sheep population, yours truly included and this Thursday its our year again. A few Saturday’s ago while I was picking up our order from Frog Song Organics at the Winter Park Farmers market, I met a Chinese lady who was purchasing turnips to pickle for the upcoming New Year’s celebration. She said that pickled turnips are a tradition at the celebratory table in Chinese culture. I am including a quick pickle recipe for this week. Happy New Year!
Recipe created by: Amy Rupert Secol Yield: 4 servings
2 c. vegetables such as turnip, kohlrabi, radish, onion, cucumber or carrots, matchstick
1/4 c. apple cider vinegar
3/4 c. filtered water
1 tsp. honey or sugar
1 T. fresh herbs such as parsley, dill, chives or thyme. salt and pepper to taste
Combine vinegar, water and honey or sugar. In a shallow dish, spread out the vegetables. Pour vinegar over the vegetables and toss. Season with salt and pepper. Cover and refrigerate for 30 minutes. Sprinkle fresh herbs and enjoy. Pickles are great over a variety of dishes including salad greens, fish tacos, whole grains and they’re great even as a side dish of their own.