Farm Family Recipes
Find Family Recipes
Recipe Details:
Back
Quick Pickled Veggies
Provided by:
Chef Danielle Kitchens
Ingredients:
- 1 1/2 Cup water
- 1 1/2 Cup seasoned rice wine vinegar
- 1 TBSP sugar
- 2 tsp salt
- 1 bunch of radishes
- 10 oz carrots ~ peeled
- 10 oz Armenian cucumber
- 3 cloves garlic
- 3/8 tsp mustard seed
- 15 black peppercorns
- 1 • Few sprigs of parsley or cilantro
Directions:
Instructions:
1. In a medium pot combine water, vinegar, sugar and salt.
2. Bring to a boil and remove from heat.
3. Julienne cut the radishes, carrots and cucumber. Keep the veggies separate so you can layer them in your jars.
4. In the bottom of each jar add 1/8 tsp of mustard seed, 5 black peppercorns, 1 clove of garlic; sliced and a sprig of parsley or cilantro.
5. Divide veggies between the 3 jars.
6. Ladle the brine of the veggies so they are completely covered.*
7. Screw on the lids and refrigerate for at least 24 hours before serving.
8. *if you are short of brine just top off with a bit of water.
Popular Ingredients:
Our Latest Posts
How Nutrition Affects Mental Health: Key Nutrients
What if your daily mood, focus, and stress levels were shaped not just by your thoughts, but by what you eat? For years, mental health…
Best Nutrition for Muscle Gain: Plus A Simple 3-Day Budget Meal Plan
When I started my fitness journey about four years ago, I wasn’t chasing a perfect physique or trying to become a fitness expert. I simply wanted more energy…
Featured Recipes
Provided by: Garry Domingue, Rosie on the House Producer and Foodie