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!
- 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
- Boil 2-3 cups of water, then pour the water over the onion in a sieve to blanch the onions.
- Get out your 2 mason jars, divide up the spices between each jar.
- 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.
- 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.
- I serve these in my rice bowls and salads, you could even use these as burger or bbq toppings!