Pickling Three Ways

Stop buying pickles.

I get it, we all love to go for convenience sometimes, but trust me on this one. Take a Saturday afternoon, get your vegetables from the farmers market, and get pickling. Especially during summer it's all so cheap and flavorful, plus pickles can be left in the fridge for about 6-8 weeks, that way you can enjoy them for later seasons also.

Pickled vegetables aren't just zippy and delish, they're also great for you. The natural fermentation that happens as they pickled is amazing for your gut flora. Our bodies are more than capable to become a fermentation organism, by eating foods with natural probiotics we help our gut to create a healthy environment of probiotics. Eating things like yogurt, kimchi, pickles helps our flora to thrive! That's why I'm always on the look out to add some form of fiber or natural probiotic to any of my meals.

For all three of these recipes I used a Japanese mandolin, Highly recommend something similar to a mandolin to prevent from chopping for hours and lowering the chance of carpal tunnel ;)

Time: 10 min per recipe

Serving: 10

Pickled Jalapeños

Ingredients:

• 5-6 fresh jalapeños

• 1 cup white vinegar

• 1 cup water

• 4 tbsp sugar

• 1 tsp salt

• 3 cloves garlic

Instructions:

1. Thinly slice jalapeños and fresh garlic using a Japanese mandolin.

2. Combine vinegar, water, sugar, salt and garlic into a sauce pan.

3. Bring the mixture to a simmer and stir until the sugar and salt are dissolved.

4. Pack the sliced jalapeños into a clean jar.

5. Pour the hot brine over the jalapeños until they are fully submerged.

6. Seal the jar and let it cool at room temperature. Refrigerate for at least 24 hours (preferably longer) before enjoying.

Pickled Cabbage

Ingredients:

• 1 small head of cabbage, thinly sliced

• 1 cup apple cider vinegar

• 1 cup water

• 2 tbsp sugar

• 1 tbsp salt

• 1 tsp mustard seeds (optional)

• 1 tsp whole peppercorns

Instructions:

1. In a saucepan, mix apple cider vinegar, water, sugar, salt, mustard seeds, and peppercorns and bring it to a simmer.

2. Remove from heat and let cool slightly.

3. In the meantime, sliced the cabbage using a Japanese mandolin. Then pack into a mason jar.

4. Pour the brine over the cabbage until fully submerged.

5. Seal and refrigerate for at least a day (preferably longer) before serving for the best flavor.

Pickled Carrot and Daikon

Ingredients:

• 1 large daikon radish, peeled and cut into thin matchsticks

• 2 large carrots, peeled and cut into matchsticks

• 1 red jalapeño, thinly sliced (optional)

• 1 cup rice vinegar

• 1 cup water

• 3 tablespoons sugar

• 1 tablespoon salt

Instructions:

1. Please be careful cutting the carrot and daikon. I used a julienne attachment for this recipe for easiest use.

2. Mix rice vinegar, water, sugar, and salt in a saucepan, heating until dissolved.

3. In a jar, layer the daikon and carrot matchsticks, (add sliced red jalapeño if desired).

4. Pour the brine over the veggies until fully covered.

5. Let it cool, seal, and refrigerate for at least 24 hours (preferably longer) before using.

* Note, leave your pickled vegetables in the fridge up to 6 weeks. It's good to eat after 24 hours, preferably longer, so the flavors can get infused. For jalapeños, the longer you leave them the less intense the heat gets.

Macros per serving:

• Calories: 28g

• Protein: 0g

• Carbohydrates: 6g

• Fat: 0g

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