A Brined Pickle Platter: Bar Tartine’s Pickled Carrots, Green Tomatoes & Watermelon Radishes

Prep: 30 mins

Cook: 5 mins

Difficulty: Intermediate

Servings: 4 Servings

had a wonderful meal at the restaurant Bar Tartine in San Francisco a while back. One of the many highlights was the first thing on the table: a delightful array of brine-pickled vegetables served up in jars gathered on a rough wooden tray. Read on for three recipes from this repertoire and a few hints on how to create a pickle platter at home.

Ingredients

2 tablespoons minced serrano chili
2 tablespoons turmeric powder
1 tablespoon minced garlic
1/2 bunch crushed dill
1 teaspoon cracked black pepper
8 cups peeled baby carrots
2 cups thinly sliced onion
2 tablespoons minced serrano chili
1 tablespoon minced garlic
1 bunch crushed dill
1 teaspoon cracked black pepper
1 teaspoon mustard seeds
8 cups unripe cherry tomatoes
2 cups thinly sliced onion
1 bunch crushed tarragon
1 small piece crushed ginger
8 cups 1/4-inch sliced watermelon radishes
A large glass jar (around 1 gallon) or a ceramic crock
A plate that fits flat into the jar/crock for weighing down the vegetables
Weights that can sit on top of the plate to help keep the vegetables submerged

Instructions

First add the spices and herbs to the jar, then the vegetables. Pour the brine over vegetables just to cover and gently mix for even distribution of ingredients. Place the plate on top and add the weights to keep vegetables below the surface of the liquid. You may want to cover the top of the jar with cheesecloth secured with a rubber band to keep out insects.
Store between 50 and 60 degrees while fermentation takes place. Check the pickles every day - skim any mold and be sure vegetables remain below the surface of the liquid. Fermentation can take from 6 days to 2 weeks. When vegetables taste sour, transfer to your refrigerator. Allow to mellow for 1 additional week before serving.