One can use many different seasonal vegetables for this pickled vegetables and ricotta recipe – just make sure they are hard so they maintain their crunch.
It is all about the textures in this summer lunch recipe. Think thin slices of pickled vegetables paired with creamed homemade ricotta. Making ricotta is ridiculously simple. The trick is full-fat milk of the best quality you can find, definitely organic if possible.
The pickling liquor recipe is all about the balance of sugar, vinegar and salt. The spices used can be played with. You can adjust the vegetable quantities or substitute with others like radish, cauliflower florets, or cucumbers, based on availability. Decorate with lots of pea shoots or any other herbs that are handy.
Ingredients
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For the Pickling Liquid:
- 1/2 cup apple cider vinegar (or white vinegar, if preferred)
- 1/2 cup granulated sugar
- 2 whole star anise
- 1 teaspoon each: ground cumin, fennel seeds, yellow mustard seeds
- Zest of 1/2 an orange
- 1 small red chili pepper, thinly sliced (or 1/2 teaspoon red pepper flakes as a substitute)
- 1 teaspoon salt
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For the Pickled Vegetables:
- 8 baby beets, trimmed and peeled
- 8 baby carrots, peeled
- 8 small fennel bulbs, trimmed and sliced
The Homes & Gardens method
- In a medium saucepan over medium heat, add all the dry spices (such as mustard seeds, cumin, fennel, star anise, chili flakes, orange zest).
- Once the spices become fragrant (after a minute or two), add the sugar, apple cider vinegar and salt.
- Simmer gently and reduce until the mixture is syrupy — this should take about 30 minutes.
- Meanwhile, peel the carrots and beets. Using a mandoline (we like the OXO Good Grips Mandoline Slicer from Amazon) or sharp knife, slice all vegetables as thinly as possible.
- Add the sliced vegetables to the warm pickling liquid and let them steep for 30 minutes. They should soften slightly while keeping a bit of crunch.
- While you're waiting, in a large pot, bring the milk to a gentle boil, stirring often so it doesn’t scorch.
- Once it begins to boil, remove from heat and immediately stir in the apple cider vinegar, salt and lemon juice. The milk should curdle almost immediately. Let it cool for 20 minutes.
- Line a sieve or colander (the Tramontina Gourmet Stainless Steel Colander Set from Amazon is ideal) with cheesecloth (or any clean, thin kitchen towel), and scoop the curds into it.
- Bring the edges of the cloth together to help it drain. Let it sit for about 1 hour, or until it reaches your preferred consistency.
- To Serve, arrange the pickled vegetables and ricotta on a large serving platter. Avoid tossing, as the beet juice may stain everything bright pink. Serve chilled or at room temperature.
Side dishes shouldn't be an after-thought, but something that elevates the main course with complementary flavors, colors and textures. If you're looking for salad recipes to pair with meat, fish or vegetarian mains, our round-up features hearty and unexpected ingredients to makes your sides feel extra special.
