Looking for a way to add some crunch and tang to your meals?

Then pickled veggies are the perfect for you.

They’re not only delicious and easy to make, but also great for your gut health. Pickling often generates beneficial bacteria that can improve your digestion and immunity. Plus, pickled veggies are low in calories and high in vitamins and antioxidants.

You can use any veggies you like, but I recommend red onion and red cabbage for their vibrant color and flavor. You can also add some garlic and pepper for some extra kick. The best part is that you can reuse the vinegar solution to pickle more veggies once you finish the first batch. Just make sure to do this only once for food safety reasons, and to store the pickled veggies in the fridge for up to a month.

Ingredients

For this pickled veggies recipe, you’ll need:

• 2 16-oz mason jars with lids
• 1 large red onion, sliced
• 1/4 head of red cabbage, shredded
• 2 garlic cloves, peeled and diced
• 2 tsp black peppercorns
• 2 cups water
• 1/2 cup sugar
• 2 tbs sea salt
• 2 cups vinegar (I used a mix of apple cider vinegar, red wine vinegar, and white vinegar)

Instructions

1. Divide the onion and cabbage between the two mason jars. Add one garlic clove and one teaspoon of peppercorns to each jar.
2. In a small saucepan over medium heat, combine the water, sugar, salt, and vinegar. Stir until the sugar and salt dissolve, but do not boil. Let the vinegar solution cool slightly.
3. Pour the vinegar solution over the veggies, making sure they are fully submerged. Screw the lids on the jars and shake them gently to distribute the liquid.
4. Refrigerate the pickled veggies for at least 4 hours, or overnight for better flavor. Enjoy them on salads, wraps, sandwiches, or as a snack.
5. When the pickled veggies are gone, you can add more fresh veggies to the remaining vinegar solution and repeat the process. Do this only once for food safety, and use the pickled veggies within a month.

Tips and Variations

• You can use any veggies you like for this pickled veggies recipe, such as carrots, cucumbers, cauliflower, radishes, or green beans.
• You can use any vinegar you like for this pickled veggies recipe, such as white wine vinegar, balsamic vinegar, or rice vinegar.
• You can use any spices you like for this pickled veggies recipe, such as mustard seeds, bay leaves, dill, or red pepper flakes.

Why You’ll Love These Pickled Veggies

• They’re a quick and easy way to make your own pickles at home, with no canning or special equipment required.
• They’re a tasty and healthy way to add some probiotics and fiber to your diet, which can boost your gut health and immunity.
• They’re a versatile and colorful way to jazz up your meals, with endless combinations of veggies, vinegar, and spices.
• They’re a budget-friendly and eco-friendly way to use up any leftover veggies and reduce food waste.

I hope you enjoy these pickled veggies as much as I do. They’re one of my favorite ways to preserve and enjoy fresh veggies, and they always add some zing to my dishes. Let me know what you think in the comments below, and don’t forget to share this recipe with your friends and family. Happy pickling! 😊