I have all the feels for these pickled veggies! It was so much easier than I thought it would be to make these fermented seasonal veggies. Use them to top your salads, tacos, toast, or eat them out of the jar with a fork. This is a judgment free zone.
The best part about this quick pickled vegetables recipe is that it’s sugar free and totally applicable to any vegetable. I’ve heard green beans and beets are also delicious pickled! Feel free to use this recipe as a base to get creative and grow from.
QUICK PICKLED VEGETABLES
Prep time: 25 minutes
Serves: 5
1/2 c water
1/2 c white wine vinegar
1/2 c apple cider vinegar
1/2 tsp dried oregano
1 clove garlic (minced)
A dash of pink Himalayan salt
Veggies of choice:
4 radish, thinly slices
½ red onion, thinly sliced
4 carrots, julienned
1 cucumber, thinly sliced
1. Prepare your veggies and put them in a large mason jar.
2. Boil water, white wine vinegar and apple cider vinegar in a medium pot.
3. Add garlic, a dash of pink Himalayan salt and oregano. Stir until combined and then pour it over your veggies- let them cool for a bit and then close it up and store ‘em in your fridge!
Store up to 2 weeks.
Serve with roasted vegetables, sautéed greens, and a fresh farm egg for my go-to savory breakfast.
