Quick Pickled Veggies
This will elevate your meals! I love making pickled veggies to add to sandwiches, tacos, and toasts. They’re perfect for those salty cravings, and they add colour, flavour and vibrancy to your food.
I pickled the last few of my hot peppers that I grew this summer, along with some cauliflower florets, sliced carrots, radish and red onion. Simply mix white vinegar or apple cider vinegar with water, salt, sugar, and peppercorns, bring to a boil, and pour over your veggies in a mason jar.
This is such an easy recipe that I think you’ll really love! You can get creative with your veggie combos too. What’s your fav pickled veggie?
1/2 a medium carrot
pint of hot peppers
a handful of cauliflower florets
1/4 of a small red onion
2 cloves garlic, sliced
1 and 1/2 cups white vinegar or apple cider vinegar
1 and 1/2 cups water
1 tsp salt
2 tsp sugar
1/4 tsp peppercorns
Wash and prep your veggies and add them into a mason jar.
Add in the vinegar, water, salt, sugar and peppercorns to a pot and bring to a boil.
Once boiling, remove from heat and pour over the veggies.
Let them pickle for a few hours and store them in the fridge. These keep for a while!