Fast Pickeled Veggies
Pickled vegetables are one of the most satisfying and healing foods for your gut. It was about 2 years ago that I made pickled red onions for the first time and I have been hooked ever since. They honestly add the perfect layer of flavor. The pickling helps to take down that impactful onion taste too. I love pickling all vegetables like green beans, carrots, cauliflower, red onions, etc.
WHY ARE PICKLED VEGETABLES SO GOOD FOR YOUR GUT?
It’s all about the vinegar. The vinegar has a bacteria property that helps to balance out the microbiome levels in your gut. It also helps to boost your immune system which if you suffer from an Autoimmune disease, keeping your immune system strong is an essential daily task.
I try and add something pickled or fermented with every meal to help with digestion. Whether that’s these fast pickled vegetables, kimchi, sauerkraut, or a couple of sips of kombucha: the fermented properties really help to aid in easy digestion.
WHY APPLE CIDER VINEGAR?
ACV has probiotic properties and enzymes that really help with your gut microbiome. It’s key to use the one with the mother in it though. Accompanied by raw honey that has healthy amino acids, this combo is a gut-friendly boost!
The vinegar acts as a tenderizer for the vegetables as well since the mixture is poured over them hot.
HOW TO EAT FAST PICKLED VEGETABLES?
I eat these straight out of the jar, they are SO GOOD! Add them to a snack plate or charcuterie board for a fresh crisp element.
Throw them in a gut-friendly nosh bowl alongside chicken, fresh greens, sauces, avocado, etc. More easy one-bowl meals to come!
Mix them into a fresh chopped salad.
Ingredients
Fresh Vegetables Chopped
3 garlic cloves per jar of vegetables
2 sprigs of fresh dill per jar of vegetables
1/2teaspoon salt
1tablespoon raw honey
1 cup apple cider vinegar with the mother
1 cup distilled water
Directions
1.Wash and chop vegetables.
Take your vegetables of choice and wash them. Next, you will chop them. The size you want your veggies to be will be up to you. I like to use a mandolin to cut my carrots, cucumbers, red onion, etc so they are uniform. For green beans, I just break in half.
2. Add to a mason jar.
Add your chopped veggies to a mason jar with the garlic cloves, dill, salt. You will pour the hot brine over this.
3. Make and pour brine.
In a pot, bring your water to a boil. Once boiling, pull off the heat and add the ACV and honey. Immediately pour this over the mason jar of vegetables. *IF MAKING MORE: The ratio for water to vinegar is 1:1 so I typically do about 1 cup of each per jar I am making and will make about 5 jars at a time.
4. Cool and let sit.
Close the lids on the jars and allow the brine to come back down to room temperature. Place them in your fridge for 24 hours. After this, your veggies can be eaten in any fashion you want!
