Easy Pickled Veggies
The ever-so scary thing about change is never knowing where it will lead you. I have a particularly different time with change (probably just like everyone else) because not only for the first sentence but also because it takes me awhile to adjust to (probably also just like everyone else). That limbo part can get the best of me but I have become more in tune with my resiliency and tenacity that I am beginning to trust myself through the process as it begins up again.
New life is opening back up for me in terms of my health. Since completing the Conscious Cleanse, I’m finding that I want to keep it going out of preference (think Eating Clean lifestyle). My cravings have greatly changed for the moment and currently I do not care for baked goods. I’m also sure it doesn’t hurt that 1). it’s already too hot out that I couldn’t even care to turn my oven on, and 2). it’s the best season for fresh fruit right now and with my newly attuned taste buds, fruit is the sweetest thing I want to taste.
The scary thing about this change is feeling like a newbie in the kitchen all over again. I’m already starting to play around with new flour blends to incorporate a more nutritious whole-grain and less starchy mix, as well as tinker with new sugars that I have yet to really indulge in. Already I have had several failures that have brought me back to that very place of frustration that got me started on this journey initially. I am reliving the days of buying a cart-load of new flours and acting like a mad scientist in the kitchen all over again.
- 1 c. water
- 1/3 c. apple cider vinegar
- 1 tsp. coconut sugar
- 1/2 tsp. salt
- 1 cucumber, sliced
- 2 carrots, sliced
- 1/4 c. cauliflower florets
- 2 garlic cloves, peeled
- 1 Tbsp. mustard seeds
- 1 Tbsp. brown mustard seeds (or just use more regular mustard seeds)
- 4 dill weed strands
- In a small saucepan, bring all of the pickling juice ingredients to a boil and stir. Set on simmer for 3 minutes. The sugar should be dissolved by now.
- Pour into jar(s) of choice (either one 15 oz. or two 8 oz. jars) filled with the herbs and veggies. The jar should not be jammed with veggies but enough room to pour the liquid inside. Allow to set on the counter to cool before placing in the fridge to fully chill.