Happy Monday everyone! I just got back from a whirlwind weekend in Vegas-I would tell you all about it but you know what they say, “what happens in Vegas…”.
Right before I left, I had this crazy craving for pickles and I thought, “hey I could make my own pickles” and then I decided why stick with the traditional version when there are so many veggies out there waiting to be pickled?
Before we get into the recipe, I wanted to congratulate my co host, Tina, on her run at The London Marathon yesterday. Can’t wait to read and hear all about it Tina! Congrats!
Please join us for this week’s Meatless Monday link up. Just a few reminders, we’d really love it if you could please add our badge and link back to us in your recipe posts as well. We make a point to visit all of your links and it would be great if we all could visit a few other links. Thanks!
In the spring and summer, I eat a ton of salads and love to top them with loads of all kinds of veggies. I experimented with a few combos today but you can pretty much pickle any vegetable and have it turn out great. My favorites are here: Spicy carrots & jalapenos, Cauliflower & red chili pepper, zucchini and red & yellow peppers. The combos are endless. I was surprised by how easy they were to make as well. They are ready to snack on after 24 hours of soaking. I’ve been enjoying them right out the jar for a quick snack.
- For the brine:
- 3 cups of distilled vinegar
- 3 cups of water
- 3 tbl kosher salt
- baby carrots & jalapenos
- cauliflower & red chili peppers
- Red & yellow Bell Peppers
- Chop desired veggies and place into 16-24 oz mason jars
- Boil water, vinegar and salt for one minute
- Remove from heat
- Carefully pour mixture into jars to cover veggies
- Allow to cool
- place top onto jar & tightly seal
- Refrigerate for at least 24 hours
A fun easy way to spice up your salad or snacks!
Have you ever pickled your own veggies? Favorite combos?
Just a reminder this month’s Ultimate Coffee Date link up is this Saturday and I’d love to have you join me! All details in tab above.