PICKLED VEGGIES

I seriously love vegetables and they are not only packed with nutrients and antioxidants; they are extremely versatile in your choice application for eating. Sometimes, you may be foraging your fridge and realize you forgot about a cruciferous veggie such as that slightly rubbery carrot. Fear not…pickling these veggies can still allow you to enjoy the nutrients, color, and taste without throwing your hard earned money down the composting bin.

 

I tend to eat these pickled treats more as an appetizer as it’s such a fun way to eat colorful veggies, but you can top these on so many meals like tacos, nachos, rice, sandwiches, or even after a hard yoga workout (but you may splash on a little more brine to receive some added bonus recovery tips…more on that later).

 

This is a quick brine recipe and can easily be done within an hour before your guest arrive if you’re short for apps, but once you make them…they may make it to your regular app menu for years to come.

 

Most vegetables that are perfect for this pickling are going to be the harder, crunchier ones like carrots, cabbage, cauliflower, onions, green beans, and Brussel sprouts, but I’ve even tried some softer veggies like squash and sliced cucumbers and they have turned out great. The softer they are, the sooner you will want to eat them vs storing in the fridge.

 

Now…I can’t wait to read how you like them!