Try this simple and versatile (spicy if you want!) recipe to make delicious pickled vegetables at home. They're perfect to keep on hand as a topping for salads, sandwiches and tacos, or to snack on right out of the jar. This is a great way to add some more probiotics to your diet, too!
~1/2poundvegetables* (I used 1/2 bunch radishes and 1 mini cucumber)
1/2-1tspred pepper flakes- for spicy pickles
other optional add-ins: whole mustard, fennel or coriander seeds; chopped garlic cloves
3/4cupwater
3/4cupapple cider vinegar (I use Bragg's) or plain white vinegar
2tbsppure honey or maple syrup
2tspsea salt
freshly ground black pepper
Instructions
Rinse and dry your vegetables. Using a sharp chef's knife (or mandolin), cut off the ends and then slice them into thin rounds. Thinner slices will pickle more quickly - I like to do a variety of widths, which also happens to be easier. Pack the veggies into a pint-sized glass jar with a lid (I use these Ball jars). Top with the red pepper flakes and any other optional add-ins.
In a small saucepan, combine the water, vinegar, honey/maple, salt and several grinds of pepper. Bring to a boil over medium heat and stir. Remove from heat and pour over the veggies, covering them all the way.
Let them fully cool, uncovered, for about an hour and a half. Try them right away or cover and refrigerate for up to a few weeks.
Notes
Other veggies to try: onions, jalapeños, carrot slices or ribbons, and small cauliflower florets. I buy the mini cucumbers at Trader Joe's (but you could also use full size) and have been getting lots of types of radishes at the Union Square farmer's market. Adapted from Cookie + Kate