• • Vegetables (Choose 2-3 of the following, about 2 cups total, sliced or cut into bite-sized pieces):

    • • Radishes: Thinly sliced, provide a peppery bite and beautiful color.
    • • Asparagus: Cut into 1-inch pieces, tender and slightly sweet when pickled.
    • • Carrots: Julienned or thinly sliced, add sweetness and vibrant orange hue.
    • • Spring Onions (Scallions): White and light green parts thinly sliced, offer a mild onion flavor.
    • • Fennel Bulb: Thinly sliced, provides a subtle anise-like flavor and delicate crunch.
    • • Broccolini or Broccoli Florets: Small florets, lightly blanched for tenderness if desired before pickling.
    • • Sugar Snap Peas or Snow Peas: Halved or left whole, offer a sweet and crunchy element.

• • Pickling Brine:

    • • 1 cup Water: The base of the brine.
    • • 1 cup White Wine Vinegar (or Apple Cider Vinegar): Provides the essential acidity for pickling and a bright flavor. White wine vinegar offers a cleaner taste, while apple cider vinegar adds a slightly fruity note.
    • • 1/2 cup Granulated Sugar: Balances the acidity and adds a touch of sweetness, crucial for delicious pickles. Adjust to taste if you prefer a less sweet pickle.
    • • 2 teaspoons Kosher Salt: Essential for flavor and helps preserve the vegetables.
    • • 1 teaspoon Black Peppercorns: Adds a subtle warmth and spice to the brine.
    • • Optional Flavorings (Choose 1-2):

        • • 2–3 cloves Garlic: Smashed or thinly sliced, infuses a savory garlic flavor.
        • • 1–2 Bay Leaves: Adds a subtle herbaceous and slightly minty note.
        • • 1/2 teaspoon Red Pepper Flakes: For a touch of heat.
        • • 1 teaspoon Mustard Seeds (Yellow or Brown): Adds a mild mustardy flavor and slight crunch.
        • • Fresh Dill Sprigs: Classic pickle flavor, especially good with cucumbers and asparagus.
        • • Fresh Thyme Sprigs: Earthy and aromatic, pairs well with root vegetables like carrots.

For the Spring Salad:

• • Salad Greens (About 5-6 cups):

    • • Mixed Greens: A blend of various lettuces and baby greens for diverse textures and flavors.
    • • Butter Lettuce or Bibb Lettuce: Soft and delicate, with a mild buttery flavor.
    • • Romaine Lettuce: Crisp and sturdy, provides a good base for the salad.
    • • Spinach: Nutrient-rich and slightly earthy.
    • • Arugula (Rocket): Peppery and slightly bitter, adds a vibrant flavor contrast.

• • Fresh Spring Vegetables (Optional additions, about 1-2 cups total):

    • • English Cucumber: Sliced or diced, adds refreshing coolness and crunch.
    • • Cherry Tomatoes or Grape Tomatoes: Halved or quartered, provide sweetness and acidity.
    • • Avocado: Diced or sliced, adds creamy richness and healthy fats.
    • • Fresh Peas (Shelled or Sugar Snap Peas): Sweet and tender, a classic spring vegetable.
    • • Edible Flowers (Pansies, Violets, Nasturtiums): For a beautiful and slightly peppery garnish (ensure they are food-grade and pesticide-free).

• • Protein (Optional, for a more substantial salad):

    • • Grilled Chicken or Salmon: Lean protein options that pair well with spring flavors.
    • • Hard-Boiled Eggs: Sliced or quartered, add protein and richness.
    • • Chickpeas or White Beans: Vegan protein options that add substance and fiber.
    • • Feta Cheese or Goat Cheese: Crumbled, adds salty and tangy flavor (if not vegan).

• • Dressing (Choose one, or use your favorite vinaigrette):

    • • Lemon Vinaigrette: Bright and zesty, complements the pickled vegetables perfectly. (Recipe below)
    • • Dijon Mustard Vinaigrette: Adds a creamy texture and tangy flavor.
    • • Herb Vinaigrette: Infused with fresh herbs like dill, parsley, or chives for extra freshness.
    • • Simple Olive Oil and Lemon Juice: For a light and healthy dressing.

Lemon Vinaigrette Recipe (Optional):

• • 1/4 cup Extra Virgin Olive Oil

• • 2 tablespoons Fresh Lemon Juice

• • 1 tablespoon Dijon Mustard

• • 1 clove Garlic, minced (optional)

• • 1/2 teaspoon Honey or Maple Syrup (optional, for a touch of sweetness)

• • Salt and freshly ground Black Pepper to taste

Instructions for Lemon Vinaigrette: Whisk together all ingredients in a small bowl until emulsified. Taste and adjust seasonings as needed.