SPRING QUICK PICKLED VEGETABLES

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.

SEASONAL SPRING 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 tbsp scallion, 1 clove garlic (minced), a dash of pink Himalayan salt and oregano

Veggies of choice:

4 radish, thinly slices

½ red onion, thinly sliced

4 carrots, julienned

1 cucumber, thinly sliced

Prepare your veggies and put them in a large mason jar. Boil water, white wine vinegar and apple cider vinegar in a medium pot. Add scallion, 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.

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Hi friend, I’m so happy to see you! I’m Rebecca, health and wellness enthusiast, wanderlust traveler and persistent optimist. I’m here to share my wellness journey with you by creating inspiring recipes and motivational content… essentially, I’m your biggest cheerleader. Welcome to my blog.

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