This recipe is a nod to my childhood dinners with Romanian relatives. Me being me though, there’s a little bit of an Asian influence that I think adds a nice layer of flavor. Serve with grilled vegetables as antipasti, alongside charcuterie or chopped up in salads for a nice acidic crunch.
Click here to see this recipe: http://www.theglobeandmail.com/life/food-and-wine/recipes/recipe-spicy-root-vegetable-pickles/article34579808/
