1 month ago
This morning's project: quick pickled onion and radish! I'm continuing to ride the antioxidant train with bright purple onion and ruby red radishes today. 💜❤ Pickled veggies are a great addition to sandwiches, wraps, tacos, burgers, and more. They get a soft sweetness from pickling, but maintain a bit of a crispy bite and a sour tang from the vinegar. Pickles aren't just for cucumbers! 🥒🥕🌶 To do it yourself: (Makes one pint jar) *1/2 c vinegar (or get fancy and do 1/4 white and 1/4 Apple cider or red wine or rice vinegar) *1/2 c water *1-2 tbsp sweetener (I used honey but brown sugar or maple syrup work too) *About 1 c thin slices red onion (I did half onion and half radish, this method works for carrots, cauliflower, peppers, and more) *1-2 tsp salt *red pepper flakes if you want a kick Just heat the vinegar and sweetener on a stove or in the microwave until barely boiling. Add salt and pepper if using. You can also toss in whole peppercorns, fennel seed, etc. Put the thin slices of veg in your jar and pour on the hot vinegar. Let it come to room temp. You can use it right away, or put in the refrigerator for 6-8 weeks of pickley goodness.