zest and juice 1 lemon
1 small clove garlic, crushed
1 tablespoon rice vinegar or white wine vinegar
2 tablespoons olive oil
2 teaspoons pink peppercorns
sea salt and freshly ground pepper
1 Lebanese cucumber
1 small fennel bulb, feathery tops reserved
1 stalk celery
1 carrot, peeled
Pickle: Whisk all the ingredients in a large bowl and season generously.
Vegetables: Using a mandolin or a very sharp knife, slice all the vegetables very thinly and toss with the pickling mixture. Transfer to a serving jar or bowl and top with the reserved fennel tops. Best served the day of making. Makes about 2 cups
Pantry note: Pink peppercorns originated in Peru, where some Amazon tribes made them into beer. With a fruitier bite than black peppercorns, they go well with cheese and can also be used in desserts. Available from good food stores.