Pickled Vegetable Medley
This is a delicious snack when eaten alone, and it is a good addition to salads and burrito wraps.
INGREDIENTS | SERVES 4
- 4 tablespoons pickling spice blend
- 4 tablespoons salt
- 1 cup carrot, chopped
- ½ cup beets, chopped
- 1 cup daikon radish, chopped
- 1 cup celery root, chopped
- 3 cloves garlic, sliced
- 2 cups raw apple cider vinegar
- Water to fill jar
Place the pickling spices and salt at the bottom of a 1 gallon glass jar.
Place the vegetables and garlic into the jar.
Pour in the apple cider vinegar, and then add water and fill to the top of the jar.
Place a lid on the jar and shake it to mix up the spices and salt.
Gently shake the jar every day. The pickled vegetables will be ready to eat in 7 days.
PER SERVING:
Calories: 30 | Fat: 0 g | Protein: 1 g | Sodium: 907 mg | Fiber: 1 g
Pickled Vegetables
The process of pickling not only preserves food, it also increases the content of B vitamins. Other vegetables that lend themselves nicely to pickling include onions, cauliflower, and various peppers. (Remember Peter Piper picked a peck of pickled peppers?)
