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
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.