Quick Fridge Pickled Veggies
Quick Fridge Pickled Veggies
Vinegar is a healthy pantry staple in my house! I use it for many things as I know it is great for gut health and to boost metabolic health!
This recipe can be used with just about any garden fresh veggies. I chose to pickle cauliflower and cucumbers but you can use radishes, broccoli or carrots, or get creative and give other veggies a try. The “pickles” are tangy and delicious, a great side dish or before meal snack to boost your metabolism!!
Ingredients:
1 medium cucumber or small head of cauliflower or other veggie of choice
3/4 cup plus about 2 Tablespoons of apple cider vinegar (ACV)
1 tablespoon of sea salt or pink Himalayan salt - I do not recommend using table salt
1/4 to 1/2 teaspoon of seasoning such as mustard seeds, oregano, fennel or other herbs of choice-fresh or dried will work
Instructions:
Sterilize a pint size mason jar and allow to cool
Bring the ACV and salt to a boil in a small pot, turn off and let cool slightly
Meantime, thinly slice cucumber, or cut cauliflower into small florets, or cut other veggies into small enough pieces to fit in the jar easily
Place veggies in jar, pack pretty tightly and add mustard seeds or herbs of choice to the jar, then pour vinegar into jar filing to the top. Screw top on the jar and allow to cool to room temperature before placing in the fridge.
“Pickles” can be eaten right away but will have better flavor after a day or 2, these will keep for about a month in the refrigerator if they last that long! !
Healthy can be simple and delicious! I hope you enjoy this delicious healthy recipe!
Tresa Rolando Salters
Catholic Holistic Health & Fitness Coach