Meat-Free Monday: How to Pickle Your Own Vegetables for the Best Salad Ever!
I know regular dill pickles are delicious, but why not pickle other vegetables too? If you've never done it, you definitely need to give it a try. It's much easier to do than one might think. I love these pickled veggies on anything from salads to sandwiches to pizza. I like to eat the specific combination of pickled veggies pictured below on top of a salad of arugula, spinach, roasted garbanzo beans, and gorgonzola cheese...yummm! Enjoy!
Ingredients
2 cups vinegar (I usually use apple cider vinegar, but any type works)
1/2 cup white sugar
3 tablespoons salt
2 tablespoons pepper
4 large cloves garlic, chopped
spoonful of mustard
handful parsley, chopped
any vegetables you wish to pickle, chopped or sliced (pictured above I have Persian cucumbers, tomatoes, eggplant, carrots, onions, and celery. Any vegetable you like would work)
Directions
Combine vinegar, sugar, salt, pepper, garlic and mustard in a saucepan over medium-high heat. Bring to a boil and then reduce the heat and let simmer for about 10 minutes. Remove from the heat and let cool slightly.
Place chopped vegetables and parsley in a resealable container (mason jar, tupperware, etc) and cover with the vinegar mixture. Let cool fully to room temperature, and then place in the fridge for at least 2 hours before serving.
The pickled veggies will keep for up to a month in the fridge! Happy eating!
Ingredients
2 cups vinegar (I usually use apple cider vinegar, but any type works)
1/2 cup white sugar
3 tablespoons salt
2 tablespoons pepper
4 large cloves garlic, chopped
spoonful of mustard
handful parsley, chopped
any vegetables you wish to pickle, chopped or sliced (pictured above I have Persian cucumbers, tomatoes, eggplant, carrots, onions, and celery. Any vegetable you like would work)
Directions
Combine vinegar, sugar, salt, pepper, garlic and mustard in a saucepan over medium-high heat. Bring to a boil and then reduce the heat and let simmer for about 10 minutes. Remove from the heat and let cool slightly.
Place chopped vegetables and parsley in a resealable container (mason jar, tupperware, etc) and cover with the vinegar mixture. Let cool fully to room temperature, and then place in the fridge for at least 2 hours before serving.
The pickled veggies will keep for up to a month in the fridge! Happy eating!
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