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
  1. Place the pickling spices and salt at the bottom of a 1 gallon glass jar.

  2. Place the vegetables and garlic into the jar.

  3. Pour in the apple cider vinegar, and then add water and fill to the top of the jar.

  4. Place a lid on the jar and shake it to mix up the spices and salt.

  5. 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?)

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