Pickled vegetable salad is found in cuisines around the globe. I made the giardiniera from The Grand Central Market Cookbook the other day so it had a few days to marinate in brine for Thanksgiving. I decided to make a second salad to evangelize my love of anise with vegetables. Believe me, anise seed does not make your food taste like licorice.
- 2 tsp anise seed
- 2 cup apple cider vinegar
- 1 serrano chile
- 2 tsp salt
- 2 TBSP sugar
To make this, I made the brine first because it must be cooled down before you add it to the veggies. I heated a saucepan over medium heat. I added anise seed and let it bloom a bit, heating it in the dry pan until the aroma scented the room. Then I added apple cider vinegar, a whole serrano chile with the stem removed, salt, and sugar. Heat this until the sugar dissolves, Remove from the heat and cool.
- 1 medium onion, sliced thinly
- 4 cups of brussels sprouts, trimmed and halved
- 2 cups of carrots, peeled and sliced into coins
- 2 cups of radish, trimmed and sliced.
- Serrano chile, (removed from brine and chopped)
Chop the vegetables, add the brine. Let marinate for at least 12 hours. This is a crispy, crunchy salad with a bright flavor. This is my second pickled salad for Thanksgiving dinner and serves 8.