Quick Pickled Veggies
Serves 45 mins prep0 mins cook
This quick pickled veggies recipe is incredibly adaptable: you can make it with any fibrous vegetables, fresh herbs, and different vinegars. They are a delicious way of getting in your "5-a-day" and they are great way to preserve whatever fresh veg might be starting to wilt in the fridge.
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What you need
Instructions
0 Place the cabbage, carrots, garlic cloves, and dill in a clean jar with a tight-fitting lid. 1 In a large bowl, carefully mix the boiling hot water, vinegar, salt, and honey. Stir until the salt dissolves. Carefully pour the hot solution on top of the veggies in the jar. The veggies should be submerged in brine. 3 Note: you will need anywhere from 2.5 to 4 cups of liquid TOTAL, depending on how tightly the vegetables are packed. 2 Let the jar cool, then close the lid, and refrigerate for at least 1 hour. Can be stored the fridge and enjoyed for up to 3 weeks.View original recipe