Abu Dhabi 2022 with a side of Pink Pickles
Abu Dhabi always makes me want to create a feast. With the end of the F1 season, and the fabulous food and hospitality the Middle East is known for, I always want to honor it with a good spread.
This year we made homemade cheese and crackers, crunchy and delightfully pink pickles, a beautiful grain salad, and a bright and spicy okra dish.
I hope you enjoyed the final race of the season and all the celebrations! See you next year!
Pink Pickles
Makes three 1-pint jars
1 small head cauliflower (about 1 lb/ 450g), washed and cut into small florets
1 small turnip (6 oz/ 175g), washed and cut into bite-sized pieces
1 small beet (6 oz/175g), peeled and cut into bite-sized pieces
1 cup (8fl oz/ 250ml) apple cider vinegar
3 cups water
2 tablespoons coarse sea salt
Tightly pack the cauliflower, turnip, and beet into thee 1-pint jars.
In a large saucepan, combine the 3 cups water, 1 cup water, and salt and bring to a boil over medium-high heat, stirring until the salt dissolves. Remove from the heat and pour over the vegetables until covered completely. Allow to cool, then screw on the lids and refrigerate.
The pickles are ready to eat within a few hours, but will taste better after a couple of days. Refrigerated, pickles will keep for 2-3 months.
From The Arabesque Table: Contemporary Recipes from the Arab World by Reem Kassis
I just want to end this post with a Thank You! Thank you to everyone who has commented, emailed, written me messages on Instagram, shared your pictures of recipes you’ve cooked, and all other interactions I have had the privilege to have with all you F1 fans and foodies!
If you haven’t said hello, please do, it is an honest joy to hear from you. Have a great break and see you again in 2023!