Quick Pickled Garden Vegetables for Storage
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
- 1 tsp salt
- pinch of salt
Pickled cucumber
- 1 cucumber
- 1/2 cup filtered water
- 1/2 cup apple cider vinegar
- 2 tsp honey
- 1 clove garlic
- pinch of salt
Pickled red onion
- 1 medium red onion
- 1/2 cup filtered water
- 1/2 cup rice vinegar
- 2 tsp honey
- 3 small sprigs of thyme
- pinch of salt
Preparation
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 refrigerator for 2-3 weeks.
Enjoy on tacos, salads, wraps or whatever you like.
Pickled cucumber
Slice cucumbers and place in mason jar.
Add all ingredients, seal and shake.
These can be eaten after 24 hours with great flavor.
Add to salads or snack on them as is.
Store in fridge until gone.
Pickled red onion
Slice nice and thin, transfer to mason jar.
Add all ingredients and shake.
These pickle fast, let sit for probably 40 minutes and serve.
Store in the fridge for up to 3 weeks.
General tips
Feel free to double or triple these recipes for larger portions.
