You can swap most any root vegetable—turnips, radishes, winter squash, kohlrabi, or any combination. Beets will bleed color into the other vegetables; if you don't want the whole mixture to be pink, use golden beets. Add sliced jalapeno peppers, onions, ginger or any other spices for variety.
- Makes about 2 pintsServings
- 6 to 8 large carrots
- 3 whole cardamom pods, slightly cracked
- 2 tsp. coriander seeds
- 1 tsp. cumin seeds
- Zest from one large lemon
- 1 quart filtered or spring water
- 4 Tbs. sea salt
1. Peel carrots and cut into sticks about 4 inches long. Divide cardamom, coriander, cumin, and lemon zest between jars. Pack carrot sticks lengthwise into each jar.
2. Combine water and salt in a medium bowl; whisk until salt is dissolved. Pour brine over vegetables, being sure vegetables are completely covered; gently shake the jars a few times so brine percolates all the way down to the bottom.
3. Place a weight (a small Ziploc bag filled with water works well) into each jar to keep vegetables submerged. Cover mouth of each jar with a coffee filter or small, thin dish towel secured with a rubber band. Let stand at room temperature away from direct sunlight for 5 to 10 days. Cover with a lid and store in the refrigerator for up to three months.