With summer still hanging about ( although as I write this I see it slowly disappearing into a dark ominous cloud ) I am hanging on tight with these simple, delicious pickled veggies.
Side note : They taste amazing, but smell kind of awful.
Seasonal veg, I chose radish, cucumber and carrots
1 cup vinegar (apple cider, rice wine, champagne, red wine)
1/2 cup cold water
2 teaspoons sea salt
1 clove garlic, sliced
Thinly slice the veggies and place them in a jar. In a small saucepan combine the vinegar, cold water, sea salt, and the garlic. Stir to combine, bring to a boil, and then remove from the heat.
Pour the vinegar mix into the jar. Place the lid on the jar. Allow to cool. Refrigerate until ready to use, up to 10 days.
Yum! What is your favourite veggie to pickle?
Until next time,