Pickled Veggies for a Happy Gut
Keeping the microbiome balanced is one of the most effective ways to boost immunity and support a healthy metabolism - eating probiotic-rich fermented foods is a simple and delicious way to do just that! We're all about saving time and energy in the kitchen without compromising flavor or quality. Quick-pickled veggies are a great alternative to more tedious fermentation methods. By using vinegar, we're still reaping the benefits of those gut-friendly microbes but in half the amount of time.
Pickled veggies will bring a bright and tangy addition to the table, either as an addition to salads and sandwiches or as a stand-alone snack. Adding some spices will bring the flavor up a notch. They will lightly soften, yet hold their crunch.
The prep work can be done in 20 minutes or less. All you’ll need is vinegar, water and some salt to pickle vegetables in the refrigerator, in anywhere from 24-48 hours – the longer the wait, the better the flavor.
What you’ll need:
- Your vegetable of choice - we particularly love red onion, carrots and cauliflower
- A clean glass jar
- Apple cider vinegar or white wine vinegar (we prefer apple cider)
- Kosher salt – ½ a tablespoon
- Optional, herbs & spices (a few teaspoons total): peppercorns, bay leaves, cumin, mustard, fennel seeds, coriander, ginger, smoked paprika
Pickled Red Onions
These red onions are beautiful in color and taste delicious on their own; no spices needed. This method can be applied to carrots and cauliflower as well.
- Take one medium sized red onion and slice it into thin rounds.
- Combine 1 cup of apple cider vinegar (or white wine vinegar) with 1 cup of water and ½ tablespoon of Kosher salt in a saucepan.
- Bring to a boil to dissolve the salt.
- Add sliced onions to a clean jar and pour the brine over top, filling the jar.
- Let cool at room temperature for an hour, and then store in the refrigerator for up to 2 weeks.
A few pro tips: Carrots should be cut into spears, and taste great with ground ginger and coriander (1 teaspoon of each). If using cauliflower, cut into florets and amp up the flavor with cumin, mustard, and smoked paprika.