quick pickled vegetables

Makes 1 pint

INGREDIENTS

Pickled cucumber, carrot, & ginger:

1 cup cucumber, thinly sliced

1 cup carrots, thinly sliced or shredded

1 Tbsp fresh ginger root, peeled and grated

1 cup apple cider vinegar or rice vinegar

1/4 cup granulated sugar

pinch of salt

Pickled red onion:

1 large red onion, thinly sliced

1 cup apple cider vinegar or rice vinegar

1/4 cup granulated sugar

pinch of salt

Pickled beets:

1-2 red beetroot, cubed and steamed

1 cup apple cider vinegar or rice vinegar

1/4 cup granulated sugar

pinch of salt

STEPS

1. Place prepared vegetables in a pint jar.

2. Cover vegetables with vinegar, sugar, salt, seal lid, and shake vigorously to mix.

3. Place in the refrigerator. Allow the flavors to meld for at least 15 minutes before eating. Quick pickled veggies will last for up to two weeks in the refrigerator. This is a great topping for a veggie/grain bowl, like my hot honey sesame salmon rice bowl or my rainbow veggie grain bowl with a lemony maple tahini sauce. Sometimes I double the recipe if I know I’m going to want to be eating a lot more of it - just use a quart jar instead.