QUICK FRIDGE PICKLED VEGETABLES #HEALTHYVEGAN #EASYRECIPES
Snappy Fridge Pickled Vegetables make a definitive garnish for tacos, burgers, and that's just the beginning! Highlighting a mix of carrots, cucumber, radish, and onion, this solid formula is quick and tasty!
I'm 110% certain these cured veggies are a definitive topping. Paul and I ate the ENTIRE JAR in a solitary evening. I needed to promptly make all the more to make sure they could invest some real energy in the refrigerator; they didn't make it the first run through! Thinking back it was the most heavenly nourishment day. I made shrimp tacos and served them up with a pile of slaw and salted veggies (hellooooo lunch!) at that point convoluted and made another round of veggie tacos for supper since we couldn't avoid the cured veg.
So I surmise notwithstanding my veggie issue, I plainly have a taco issue as well. What's more, a cheddar issue, yet everrrrryone is very much aware of that fixation at this point!
Ingredients:
- 1 cup vinegar*
- 1/2 cup water
- 1/2 cup shredded carrots
- 1/2 cup shredded radish
- 1/3 English cucumber (cut into matchsticks)
- 1/2 red onion (sliced thin)
- 1 clove garlic, minced
- 1 TBSP chopped green onion
- 1/2 tsp sea salt
- 1/2 tsp sugar (skip for whole30)
- 1/4 tsp dried oregano leaves
Instructions:
- Wash and dry a medium-large mason jar.
- If you're not using pre-shredded carrots and radish, slice into matchsticks along with your cucumber. I use the slicer on my cheese + veggie grater/slicer to slice the radish and cuke in to thin slices, then chop lengthwise into thin strips. It's so super speedy!
- Bring water and vinegar to a boil in a medium saucepan.
- Add green onion, garlic, sea salt, oregano, and sugar. Stir until sugar dissolves and remove from heat. Allow pot to cool 5-10 minutes.
- Place the veggies in your mason jar and slowly pour the hot vinegar mixture over the veggies. If you'd like to enjoy them slightly al dente (vs. soft) feel free to let the liquid cool even more before adding it to the jar.
- Allow your jar to cool to room temperature then slap on the lid and pop in the fridge. That's it!
- They can be enjoyed that very day and will be a bit more slaw-like and al dente at first. The longer these tasty veggies sit in the fridge the more flavors will intensify and the more they'll soften up too!
Recipe Notes:
- Want some crazy spicy pickled veggies all up in your face? add some sliced jalapeños to the mix! The seeds and center of the jalapeños will control the heat.
- I used a half white wine vinegar and half seasoned rice vinegar since that was all I had handy. You can use rice vinegar, white wine vinegar, apple cider vinegar, or any combination of the three.
- Nutrition Facts below are an estimate gathered using an online recipe nutrition calculator. Adjust as needed.
For more detail :http://bit.ly/2OKXAbn
