Okay you guys. If you all are mostly plant-based eaters like me, I know you have the same struggle I do of using all my veggies up before they go bad in the fridge. Whenever I’m grocery shopping, I’m always SO over eager to buy allllllllll the veggies (I can’t help it, I love them all) and inevitably I end up with some unused little guys in the bottom of my crisper drawer feeling left out and worthless.
BUT. I’m putting an end to the unloved veggies right freakin’ now because ya know what you can do with those stragglers right before they’ve reached the end of their shelf life?
That’s right people!!! Pickled veggies are like the easiest thing ever andddddd did I mention the gut health benefits? Uh, ya. Happy gut galore here guys. Since pickling is a form of fermentation, during the pickling process good bacteria breaks down the cellulose and natural sugars thus creating probiotics. AND you get the health benefits of whatever veg you’re pickling, too, whether that be vitamins, antioxidants, preventing blood sugar spikes, you name it. Pickling also keeps the food from spoiling so it saves you lots of moolah since you don’t have to waste those veggies that were otherwise destined for the trash can.
Okay, so now that I’ve convinced you that pickling is something you just HAVE to do now, you may be asking, “But Bailey, what the heck do I do with my pickled veggies?”
Good question. While I personally think these guys are good enough to just be eaten straight outta the jar, they can also be used as the ultimate topping. Throw ’em on a sandwich, in a salad, or even in tacos (or whatever you’re eating that could use a trip to flavortown) and BOOM instant deliciousness. You can even use the leftover brine as a tasty, vinegar-y salad dressing! I’m telling ya, the options are endless here. There’s no down side.
So head on over to that fridge, pull out those leftover veggies that are being neglected, and get to pickling!!! You’ll be a pro before ya know it. Happy pickling my peeps!
The Easiest Pickled Veggies
- 500 ml white wine vinegar
- 500 ml water
- 1/3 cup raw honey
- ¼ cup salt
- ½ red onion, sliced
- 4 Tbsp mustard seeds
- 4 Tbsp black peppercorns
- 1 cup dill
- 8 cloves garlic
- 4 sterilized mason jars
- 4 cups total of whatever veggies you’d like to pickle (I did 1 cup each of radishes, carrots, red onion, and cauliflower)
- In a large pot, bring the vinegar, water, honey, and salt to a simmer over medium heat.
- Meanwhile, split the red onion, mustard seeds, peppercorns, dill, and garlic cloves evenly amongst your jars. Then fill them with your veggies.
- Once the salt and honey has dissolved, pour your brine into the mason jars and seal. Place them in the refrigerator for at least a week before using.