Pickled Veggies
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
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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!
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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!
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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*