“Mondays are for fresh starts.”
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Refrigerator pickled veggies...a simple way to add a boost of flavor to any dish! This week I made pickled green beans (they are going to be a great addition to my cauli-rice bowl later this week), last week it was pickled red onions (these should be made every week actually), maybe next week will be a medley. The options are endless...a great addition to tuna or chicken salad, all the bowls (taco, power, budha, fajita, burrito, rice, etc), top your burger, add some crunch to your sandwich or just eat them on their own! •
Ingredients (pickling liquid) fills two 8 oz jars:
1 c water
1 c vinegar (I used Bragg’s ACV)
1-2 T honey (your preference, omit for #whole30)
1 T salt
(chili flakes/fresh garlic slices) optional, I use both!
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Pack your jar with your veggie of choice (I had to cut my green beans to fit). In a small saucepan, heat all ingredients to a gentle simmer and long enough for the honey and salt to be fully dissolved. Turn off heat and carefully fill your jar with the pickling liquid, fully covering your veggies. Let cool before fastening lid and placing in the refrigerator.
These green beans needed about 24 hours to be *perfectly* pickled, but onions are perfect after only an hour or so. These will be good in the fridge for about 2 weeks.