Fork and Beans

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Easy Pickled Veggies

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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.

Easy Pickled Veggies

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.

Easy Pickled Veggies

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.

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Easy Pickled Veggies (in just 20 minutes!)

  • Author: Cara Reed
  • Prep Time: 15
  • Cook Time: 5
  • Total Time: 20
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Ingredients

For “Pickling” Juice

  • 1 c. water
  • 1/3 c. apple cider vinegar
  • 1 tsp. coconut sugar
  • 1/2 tsp. salt

Lightly pack a 15 oz. jar with

  • 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

Instructions

  1. 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.
  2. 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.

At first I was nervous at just the thought of this but I am comforted in knowing that if I could go from baking from a box mix to learning how to make my first of this and then mastering this without gluten, eggs, or dairy, well then I am confident everything will be okay.

 

namastasty

 

 

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Comments

  1. Hey Cara. So happy to hear your healthy changes are giving you a new zest. I just made up a batch of these (plus a big pinch of red pepper for my husband) and they’re so good !
    You may want to add that people should heat the jars with some hot water before filling them to prevent them from cracking even though you’re not sealing the jars. Just incase. Who wants to go through that mess right?
    Great summer recipe. Thanks ♡

    • Hooray, love hearing that Angela! Thank you for the tip as well 🙂 Much love, Cara

  2. You’ve got this, Cara! I’m always so blown away with your creativity in the kitchen and I’m excited to see what you come up with now that you’re shifting your ingredients and meals around a bit. The kitchen failures can be frustrating for sure, but man, it feels good when you finally get something right! <3

  3. Isn’t it amazing what two weeks can do? I totally lost my taste for all things bready and can only drink green smoothies to start the day and large salads at lunch. I love the way that it changed my palate.

    • It really is amazing Sarah! I feel more in tune with my body and more inclined to eat healthier. It’s just what I needed. xo!

    • That I am not familiar with so I couldn’t say but what I always encourage is to try it and see if it works 🙂 And if it does/doesn’t let us know! xo

    • My boyfriend LOVES going to the fridge and eating a pickle for a snack in between meals 🙂

  6. Refrigerator pickles are the best! I never think to pickle cauliflower for some reason–must get on that very soon. 🙂

  7. I love pickled food, most, But I also love making Kombucha , and water grains and stuff like that as well, I was always kind of not sure when I was fermenting if it was correct or not… Than I just trusted myself on my journey in life. Sense of entitlement or is it just my intuition, I choose intuition, have a great day!!!

      • Order a scoby or symbiotic colony of bacteria and yeast from ebay. Try to find a vegan produced one…Then you can make kombucha and have it by the gallons for next to nothing!

  8. Do the veggies have to be cooked beforehand? I’m GF and lactose intolerant, I love the idea of this because pickling things and sterilizing jars etc. just is kind of scary to me. Thanks for the recipe.

    • No need to cook the veggies, just plop them right in as is, Sandy.hope you like it! I’m a suckered for a pickled veggie myself…

      • Is it okay to use frozen veggies that are thawed? I love the idea of this being done and probably ready to eat the next day instead of having to wait 3 weeks or am I wrong?

  9. More power to ya! When I do cleanses, I’m always sooooo ready to stick my face in a giant cake and down an entire bottle of wine. But I sorta wish I had the resolve to stick with it longer than the prescribed cleanse time.

    • I should have said that I did indulge in a meal and glass of wine in celebration and got SO sick the following day that the thought of doing that again is so repelling and I never want to feel like that again! Ha. Otherwise I’d be right there with you ☺

  10. Totally understand feeling like you have to learn to cook all over again! I had to suddenly go on a candida-diet earlier this spring, and then found out I can’t have gluten anymore either… it’s been a spring of new discoveries and kitchen catastrophes! 🙂 So true though that once you get through that struggle, you feel so good you don’t want to go back to your old way of eating.

    Can you use any other type of vinegar for this? I’m allergic to apples.

    • Ugh, you poor thing! Our bodies are determined to keep us on our toes, aren’t they?! Those rascals. And yes, use white vinegar, Cattie, instead. xo

      • I know, if it’s not one thing it’s another… Life is a learning experience! 🙂 Great, I’ll use white vinegar – can’t wait to try it! Happy fourth!

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