Easy Pickled Veggies

Pickling your own veggies is easier than you think! Plus, the flavor of fermented veggies gives tacos, sandwiches, and salads SUCH great flavor and is a great way to incorporate good gut bacteria fermented foods.

Ingredients:

  • ½ head red cabbage, thinly sliced

  • 1 carrot, shredded or grated

  • ½ onion, thinly sliced

  • ½ jalapeno, thinly sliced

  • 1 cup vinegar

  • 1 ½ cups water

  • 2 tsp salt

  • 2 mason jars with lids or another air-tight container

Directions:

  1. Combine cabbage, carrot, onion, jalapeno, vinegar, water, and salt In a bowl. Mix well.

  2. Spoon veggies into mason jars or another air-tight container and cover with brine. Make sure veggies are almost entirely covered with the brine.

  3. Seal and allow to pickle overnight In the fridge. Pickled veggies will last In the fridge for 2 to 3 months so you can make this once and use It many times.

Lunch & Dinner, Lunch, DinnerJennifer CohodesComment