Seasonal Quick-Pickled Vegetables
The perfect side, sandwich condiment, and straight-out-of-the-jar snack. All you need is a mason jar, some herbs and spices, and vinegar to do it. The result is cool, crunchy, and tangy, without being overpoweringly vinegary. We love some colorful decor for our shelves, and another veggie-saving tactic we can add to our list of zero-waste strategies
Your veggies of choice (Chioggia Beets, Radish, Red onion, Carrot or Seedless Cucumber)
1/2 c white wine vinegar
1/2 c apple cider vinegar
1 tbsp scallion
1 clove garlic
Dash pink Himalayan salt
❶ Chop up your veggies and put them in a large mason jar.
❷ Boil 1/2 c water + 1/2 c white wine vinegar + 1/2 c apple cider vinegar in a medium pot.
❸ Add 1 tbsp scallion, 1 clove garlic (minced), a dash of pink Himalayan salt & oregano.
❹ Stir until combined and then pour it over your veggies
❺ Let them cool for a bit and then close it up and store ‘em in your fridge for up to 2 weeks.
❻ Serve with roasted vegetables, sauteed greens, and a fresh farm egg for an easy lunch!
Recipe Credit: Rebecca Yaker (@xxrlilly)