Seasonal Quick-Pickled Vegetables
Chopped up all my veggies and put them in a large mason jar (radish, red onion, carrot & seedless cucumber) then I boiled 1/2 c water + 1/2 c white wine vinegar + 1/2 c apple cider vinegar in a medium pot. Add 1 tbsp scallion, 1 clove garlic (minced), a dash of pink Himalayan salt & 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, sauteed greens, and a fresh farm egg for an easy lunch.
Recipe Credit: Rebecca Yaker (@xxrlilly)