Pickled Veggies

19 Jun Pickled Veggies

This time of year the harvest is full of vegetables that can be combined and pickled.  It is an easy and simple way to create a tangy, yet crisp topping for tacos, hot dogs, burgers, or sandwiches.  You can even add these pickled veggies to a charcuterie board, on top of a rice bowl, or eat them right out of the jar!

Pickled Veggies

3 hakurei turnips (bulbs only), thinly sliced into rounds
1 small cucumber or 1/3 of a large one, sliced into rounds
2 cups cabbage, shredded
5 garlic scapes, chopped into about ¼ inch pieces
½ onion, thinly sliced

Brine Ingredients:

1 cup vinegar*
½ cup water
1 tsp sea salt
2 tsp honey

*Vinegar- you can use apple cider vinegar, white vinegar, red wine vinegar, white wine vinegar, or rice vinegar.

• Prepare all vegetables as listed above.
• Place in a 1 quart glass jar. Pack tightly.  You can layer them or just mix them all up.
• Add brine ingredients to a small saucepan. Bring to a boil and then reduce to a simmer.
• Stir until the honey and salt have dissolved.
• Remove from heat and carefully pour the hot brine into the glass jar. There should be about ½ inch of head space at the top of the jar.
• Let the jar cool for a little bit and then put the lid on. Place in the refrigerator.
• Allow the vegetables to marinate in the brine for at least two hours.

Recipe and photos by Stephanie Borzio.  Stephanie is a mom of three active boys and is an autoimmune warrior.  After battling her own health for several years, Stephanie found healing through food and lifestyle changes, including joining Blooming Glen Farm CSA of which she is a long time member.  She is a Board Certified Integrative Nutrition Health Coach who is passionate about sharing healthy living tips and real food recipes.  Instagram and Facebook: Tru You Essentials; Website: www.truyouessentials.com