By Great Performances

This month we’re celebrating pickled vegetables. Pickled vegetables (when traditionally fermented in brine and lactic acid) are packed with probiotics, B vitamins and antioxidants that promote gut-health, hydration, eye health and more.

Pickled vegetables can be eaten at any time throughout the year and offer versatile flavors to a lot of your favorite dishes. Enjoy our favorite pickled dishes at our venues and be sure to try our recipe below.

Celebrate Pickles at our Cafés

November 17-23

• THE NORM AT BROOKLYN MUSEUM

  • PICKLED HONSHIMEJI

• SIGNATURE CAFÉ AT SIGNATURE THEATRE

  • PICKLED GREEN BEAN FLATBREAD

• THE CAFÉ AT WAVE HILL

  • KATCHKIE PICKLE BOWL

By Chef Darryl Goffreda, Great Performances

Ingredients

• 3 cups water

• 1/3 cup kosher salt

• 2 bay leaves

• 1 cup white vinegar

• 2 lb turnips , peeled and cut into ½-inch thick batons

• 1 small beet , cut into ½-inch thick batons

• 2 cloves garlic, roughly chopped

• 4 star anise

Procedure

1. In a medium sized pot, add the water, kosher salt, bay leaves and star anise.

2. Heat on medium stirring until salt is completely dissolved.

3. Let cool then add the vinegar.

4. In a large container with a tight fitting lid, add your turnips and beets.

5. Add the garlic rough chop, or smash with back of knife.

6. Pour the liquid into the container.

7. Let sit for 4 to 5 days in refrigerator. Serve chilled and enjoy.