Quick Pickled Veggies
I love having these quick pickled vegetables on hand. They are a fridge staple for me. If I ever I have random vegetable odds and ends hanging around I extend their life. I pickle them and keep them in the fridge an extra week. They make anything plain jane extra special. I top grain bowls with them as well as sandwiches. I layer them in lettuce cups, tacos, and even on top of eggs. Siena even loves to snack on them! Having them around has actually helped me eat healthier.
Quick Pickled Veggies
ingredients
1/2 cup white vinegar
1/4 cup red wine vinegar
1 garlic clove smashed
2 tsp sugar
1 tbsp kosher salt
1 tsp black peppercorns
1 tsp mustard seeds
2 sprigs of dill or 1 tsp dried dill
1 carrot, peeled and sliced
1/2 cup kirby cucumbers, sliced
1 cup shredded cabbage
1/2 cup radishes, sliced
instructions
In a medium size saucepan add the vinegars, salt, peppercorns, mustard seed, garlic clove, and sugar. Bring to a boil, dissolving the salt and sugar. Stirring every so often. About 5 minutes. Turn off the heat once the sugar is dissolved and let it rest for 2 minutes.
Add the vegetables to a heatproof bowl. Then pour the brine over the vegetables and toss. Let the vegetables and brine cool before add them to the jar(s)
After they have cooled, add the vegetables and the brine to the jar and put the lid on tightly. Store in the fridge for up to a week.
RECIPE NOTES: Make sure you prep the jars you are using. Clean them out with warm soapy water. Then let them air dry. It is best to use wide mouth pint jars. I also use a mandoline to uniformly slice the vegetables.