Pickled Vegtables

Spring is here and that means that summer is right around the corner….! I love heavier winter foods but by the time spring rolls around my body is ready for some fresher and lighter food like salads and fruit smoothies. I am super into making salads with a variety of different things on them. Besides lettuce, I usually include something sprouted, hemp seeds, some raw veggies, some cooked veggies, some fermented food like kimchi or sauerkraut and a dressing or sauce of some kind. I just discovered my love for pickled veggies! When I started making Korean bibimbap bowls last month, I had to pickle my own cucumbers. Pickled vegetables have such a unique flavour and just add a little kick to your meal. They are super easy to make and they keep nicely in your fridge for a week or two.

Besides giving you the steps on how to make pickled veggies, I also thought I would share this little meal prep tip on storing cut veggies. Sundays are a great day to get in your kitchen and prep some foods for the week ahead. If you prewash, peel and cut up veggies for your salads and stir-frys and store them in water in glass jars, your cut down on your nightly meal prep time! 😉 You could also wash and slice up fresh fruit and store it in your fridge so you have healthy snacks to grab at all times. 🙂 I hope these tips were helpful, it’s Monday so get in your kitchen and take a few minutes prepping to save time for the rest of your week!

xx Malika

Slad prep in mason jars

Pickled Veggies
Author: 
Cuisine: Vegan
Serves: 2 jars
 
Ingredients
  • 2 medium size shallots, peeled and sliced
  • 1 bunch of red radishes, very thinly sliced
  • 1 tsp peppercorns
  • ½ cup of rice vinegar
  • ½ cup of apple cider vinegar
  • 4 sprigs fresh thyme
  • 4 cloves of garlic
  • water
Instructions
  1. Boil 2-3 cups of water, then pour the water over the onion in a sieve to blanch the onions.
  2. Get out your 2 mason jars, divide up the spices between each jar.
  3. In one jar add the rice vinegar and onion, top up with water so that everything is submerged. Put on the lid and refrigerate for at least a few hours before serving. These can last in the fridge for a week.
  4. In the second jar, add the radishes and the apple cider vinegar, top up the jar with water if needed so that everything is submerged. Refrigerate for 2 days and then serve. Also lasts around a week.
  5. I serve these in my rice bowls and salads, you could even use these as burger or bbq toppings!

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