5-a-day lemon honey mustard salad pickles
Tsukemono mean pickle in Jananese
For the marinade:
1/2 cup freshly squeezed lemon juice
2 Tbs. honey
1 1/2 tsp. salt
1 Tbs. dry mustard, reconstituted with a little water to form a paste (optional)
1 bunch flatleaf parsley, stalks and all
1 Tbs. peppercorns
1 Tbs. red pepper flakes (optional)
The vegetables:
1 medium fennel bulb
2 medium carrots
1 small head broccoli
1 celery stalk from the inner parts
1 medium cucumber
Combine the marinade ingredients in small pan. Stir over low heat until everything is dissolved. Take off the heat.
Heat up a large pot of water.
Slice the fennel bulb thinly. Peel and cut the carrots into matchsticks. Cut the broccoli into small florets, and peel and cut the stem part into matchsticks. Cut the celery stalk into matchsticks. Deseed and cut up the cucumber into…more matchsticks.
Blanch the carrots and fennel in boiling water for 1 minute. Add the broccoli and boil for another 30 seconds. Don’t overcook - they should still be very crispy! Drain well.
Put the hot vegetables in the marinade and toss well. Add the celery and cucumber and toss some more.
Leave in a non-reactive container, well covered, in the refrigerator for at least 3 hours or overnight.
To serve, scoop out some and eat like a salad.
