Rainbow Pickle Salad

I’m not sure whether rainbow pickle salad is the worst recipe name I’ve ever come up with or reason in and of itself for you to make this. I think I’m leaning toward the latter, though. It’s a simple concept, really. Pickled vegetables mixed with fresh ones atop a bed of farro to form a balanced and harmonious salad. Of course, it’s also got sauces. And herbs. Lots of herbs.

Fair warning: this recipe does that annoying thing where you also have to make another of my recipes in order to fully enjoy it. Sorry. It’s worth it, though! The additional recipe is an apricot garlic sauce. You might’ve overlooked it because you didn’t have any reason to make it at the time, but now you totally do. And you can eat the leftover sauce with eggs or cucumbers. Or slather it all over roasted chicken, which I’ve heard from several people is delicious. Honestly, I haven’t found anything that it doesn’t go well with.

Despite the pickling and the sauce-making, this rainbow pickle salad is simple and delicious. Especially if you make those things in advance, which I highly recommend doing. It can also easily be made vegan by omitting the yogurt sauce or subbing in a dairy-free yogurt!

Rainbow Pickle Salad
Preparing the brine.
Rainbow Pickles
Lots of herbs.
Rainbow Pickle Salad
Rainbow Pickle Salad

Rainbow Pickle Salad (Serves 6)

Ingredients:

  • 1 head of cauliflower
  • 4-5 Persian cucumbers
  • 1 bunch radishes
  • 1 bunch rainbow carrots (boring orange ones will do in a pinch, I guess)
  • About a cup of sugar snap peas
  • 2 cups sugar
  • 2 cups white vinegar
  • 1.5 cups farro
  • 1 cup Greek yogurt
  • 1.5 tsp sumac
  • A single lemon wedge
  • 1 cup apricot garlic sauce (so a whole lot of garlic, dried apricots, lemon and grapeseed oil)
  • Mint, cilantro and dill to garnish
  • 2 tbsp salt + more to taste

Directions:

  1. Wash your veggies, then cut them into bite sized pieces. You should have about 3lbs worth of veggies.
  2. Put 2lbs(ish) of the cauliflower, radishes, carrots, and cucumbers in a large mason jar (or another heat-tolerant container). Then add the white vinegar, sugar, 2 cups of water, and 2 tbsp salt to a saucepan and cook on medium-high heat. Bring the mixture to a simmer and stir as necessary until the salt and sugar have completely dissolved. Then, pour it into the mason jar full of veggies. If the liquid doesn’t all fit, toss the remainder. Set the jar aside and wait for it to reach room temperature. (There may be some rainbow pickles to spare here. They make great snacks. You’re welcome.)
  3. While the rainbow pickles cool, cook the farro per the instructions on the box. I like to use my Instant Pot* for this step, but you do you.
  4. Stir the sumac into your yogurt. Add a squeeze of lemon and salt to taste before stirring one final time.
  5. Now, combine! I like to lay the pickled and fresh veggies atop a small bed of farro, then top it all with a ton of fresh cilantro, dill and mint. Add one dollop of the apricot garlic sauce and another of the sumac yogurt sauce to the plate, and you’re done!

Since you can pre-make the rainbow pickles and both sauces, this would be a great meal to make for friends! As always, be sure to let me know what you think if you do end up making this. You can always reach out in the comments here or on Instagram.

* Full disclosure: This is an affiliate link. That means if you buy an Instant Pot via my link, I’ll get a small commission! Don’t worry, though – it doesn’t cost you anything, and I’m genuinely a fan of this product.

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