PICKLED VEGGIES

I absolutely love pickled veggies and they are so easy inexpensive to make! They are perfect for toppings on salads, in sandwiches, on toast and the best part is you just leave them in your fridge and they keep getting better and better! This time around I used purple cabbage, red onion and cucumbers. But I also love doing white radish, carrots, beets and bell peppers!

INGREDIENTS:

Serving: 1 Jar (This is the ratio per jar)

  • 1/4 Cup of Water

  • 1 Cup of Rice Vinegar

  • 1 Tbsp of Sugar

  • 1 Tbsp of Salt

INSTRUCTIONS:

  1. Prep and chop all your veggies how your prefer and fill your jars up with each of the veggies you decide to use.

  2. Make your vinegar mixture for each jar and fill them up.

  3. If your jar isn’t all the way full with liquid just add a little more water and rice vinegar with the same ratio of 1/4 cup and 1 cup. Use your remaining liquid to top off your other jars.

  4. Give them a good shake and stick those babies in the fridge! I like to allow mine to sit for at least 3-5 Days in the fridge without opening them!

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FOOD + RECIPESMalia MurpheyComment