Pickled Veggies

WHAT BETTER WAY TO SAVE YOUR VEGGIES THAN TO PICKLE THEM? I DON’T KNOW ABOUT YOU, BUT once in a while i OVERESTIMATE THE AMOUNT OF FRESH VEGGIES WE WILL EAT IN A WEEK AND I risk THEM GOING BAD. WHILE YOU CAN ALWAYS FREEZE THEM, pickling them is a yummy alternative.

Measurements for 1 Large Mason Jar

• 1 1/2 cup white vinegar

• 2 small onions

• 1/4 cup sugar

• pinch of salt & pepper

Measurements for 1 Small Mason Jar

• 3/4 cup vinegar

• 1/2 cucumber or 2 medium-sized carrots

• 2 tablespoons sugar

• pinch of salt & pepper

You can really pickle anything, but I like to do it with crunchy types of veggies, so in addition to onions, carrots & cucumbers, perhaps you can try green beans, radishes, different types of peppers. You should do it while they still have a crunch to them.

Also feel free to add other types of seasoning or herbs such as dill, garlic, whole peppercorns, cloves - get creative!

You can totally use any extra jars you have laying around in your cabinets, or you can get a set of uniform jars. I love to use mason jars like these ones here and here.