Quick Pickled Veggies

five ways!!!

bright, tangy, crunchy — and ready in 30 minutes (but better after a few days).

ok, so here’s the basic method:
pack veggies into jars. heat water to just about boiling. pour vinegar, water, spices and sweetener over the veggiers. let cool, then refrigerate. you can also simmer vinegar + water + spices + sweetener all together in a pot and pour that over the veggies for a quicker pickle! here is a link to the jars i use!!! and a link to the bigger jars!

Quick Pickled Veggies, five ways

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1. quick pickled red onions

• 1 red onion, thinly sliced

• 1/3 cup apple cider vinegar

• 1/3 cup hot water

• 3 tbsp maple syrup

• pinch red pepper flakes

• 1 bay leaf

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2. quick pickled red cabbage

• 2 cups shredded red cabbage

• 1/2 cup apple cider vinegar

• 1/4 cup rice vinegar

• 1/4 cup sugar or honey

• 1 tsp black peppercorns

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3. quick pickled celery

• 1 cup celery, thinly sliced

• 1/3 cup celery vinegar (or white vinegar)

• 1/2 cup hot water

• 1 tsp celery seeds

• 3 tbsp honey (or more to taste)

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4. quick pickled carrots

• 1 cup carrots, thinly sliced

• 1/2 cup apple cider vinegar

• 1/2 cup hot water

• 3 tbsp honey (or more to taste)

• 2 tsp fennel seeds

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5. quick pickled cucumbers

• 1 small cucumber, thinly sliced

• 1/2 cup apple cider vinegar

• 1/2 cup hot water

• 2 tsp dried dill weed

• 1 tsp mustard seeds

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what to do with the veggie scraps:

• make a veggie broth!! i threw all the veggie scraps + 1 lemon and 1 head of garlic + 1 bay leaf and a little bit of salt into a pot, covered with water, simmered for 5 hours and got this coolest purple veggie broth!

tips:

• cool at room temp, then refrigerate.

• good after 30 min, great after a few hours, amazing after a few days.

• keeps 1–2 weeks in the fridge.

• add enough water/vinegar to cover your veggies, don’t be afraid to add a little more if you need it.

• mix and match vinegars and spices to vibe with your meal!!