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The bitterness of dandelions is a welcome contrast to the sweetness and crunch of the pickled vegetables. This is a 30-minute pickle, although it can stay in the brine for a week. The vegetables can be sliced or diced.
Servings: 4
Salad
1 bunch radishes, sliced into rounds
4 mini cucumbers, sliced into rounds
3 cups chopped dandelion leaves
3 tbsp olive oil
Salt and freshly ground pepper
Pickling liquid
1 cup water
1/2 cup rice wine vinegar
1 tbsp sugar
1 tbsp salt
1 tsp coriander seeds
1 tsp mustard seeds
1 tsp whole black peppercorns
Method
Combine all the ingredients for the pickling liquid in a small pot. Bring to boil, then reduce heat to low and simmer for 10 minutes.
Place half the radishes with half the cucumbers in a bowl and pour over the pickling liquid. Let sit for 30 minutes. Strain, reserving pickled vegetables and liquid separately.
Toss the dandelion leaves with fresh and pickled radishes and cucumbers. Combine 3 tbsp of olive oil with 1 tbsp of pickling liquid. Season with salt and pepper and toss with salad.