Quick Pickled Veggies

Pickling veggies is actually SO easy and you can get super creative in your choice of spices, and customize it to use your favorite vegetables!

Picking is a fermentation process, meaning the naturally-occurring sugar in the vegetables are broken down by bacteria. In this case, those bacteria are an amazing source of probiotics: good bacteria that live in our gut and are critical to a healthy body.

Gut health is a key component to healthy immune function — 70% of our immune cells are in our gut! Your gut also regulates digestion, aids in nutrient absorption, and is connected to mood, anxiety management, and sleep.

This is a great way to use vegetables that are nearing their expiration date, and pickling will help preserve them thanks to the good bacteria preventing any bad bacteria from making it spoil.

These pickled veggies are amazing in salad, on top of toast, or on their own as a snack! ⁣

Ingredients

⁣⁣🌱 2 large carrots⁣
🌱 1 red onion⁣
🌱 1/2 large zucchini⁣
🌱 1 cup water⁣
🌱 1 cup apple cider vinegar⁣
🌱 1 Tbsp salt⁣
🌱 1 Tbsp dill⁣
🌱 1 Tbsp oregano⁣
🌱 1 tsp coriander⁣

Directions

Peel carrots and then shred with peeler. Peel and slice red onion lengthwise, separating the layers. Spiralize zucchini into noodle shapes. Add your spices to the jars, dividing evenly into however many jars you’re using. Layer the veggies in the jars. Add water and apple cider vinegar to a saucepan and bring to a boil. Add in salt and stir until dissolved. Remove from heat and pour your brine evenly into each jar, leaving about 1/2 inch room at the top. Cap your jar tightly, and store in the fridge for 24 hours and enjoy!