Pickled Veggies

Pickled Veggies

Course Appetizer, Salad, Side Dish, Snack
Keyword cabbage, cucumbers, pickled, red onoin
Author thepeachyprodigy

Ingredients

Pickled Cabbage

  • 1/4 cup red cabbage
  • 1/2 cup apple cider vinegar
  • 1/2 cup filtered water
  • 1 tbsp organic cane sugar
  • 1 clove garlic, minced
  • 1 tsp salt

Pickled Cucumber

  • 1 cucumber, sliced thin
  • 1/2 cup filtered water
  • 1/2 cup apple cider vinegar
  • 2 tbsp honey
  • 1 clove garlic, minced
  • 1 tsp salt

Pickled Red Onion

  • 1 medium red onion
  • 1/2 cup filtered water
  • 1/2 cup rice vinegar
  • 2 tbsp honey
  • 3 small sprigs thyme
  • 1 tsp salt

Instructions

  1. Pickled Cabbage: Remove core from the cabbage and slice with a knife. Add the cabbage to a large mason jar or whatever you’re using to store it. Dump all ingredients into jar, seal and shake. Store tightly sealed in the refridgerator for 2-3 weeks. Enjoy on tacos, salads, wraps or whatever you like!

  2. Pickled Cucumber: Slice cucumbers and place in mason jar. Add all ingredients, seal and shake. These you can eat after 24 hours with some great flavor! I love adding to salads or just snacking on them as is. I typically store in the fridge until gone (they go fast) but I would say 3 weeks!

  3. Pickled Red Onion: Slice nice and thin, transfer to mason jar, add all ingredients and shake. These pickle fast which is super convenient for a last minute dinner party or picnic! Let sit probably 40 minutes and serve. Store in the fridge for up to 3 weeks!

    * feel free to double or triple these recipes for larger portions*