Hey Guys, just a quick post today. Some of you have commented on my lack of pictures this week. The problem is we are in that time of year, here in North Dakota, were it dosen’t get light until 7:30 in the morning and it gets dark by 5:30 at night so I have no time during the week to cook and take pictures. During this time of year I usually cook and photoraph all my recipes on my days off. This week, however, I just didn’t get to it. I plan on doing better this week. In the meantime, enjoy this recipe for pickled vegetables. I used shredded cabbage but you really could use anything, carrots, radishes, celery, bell pepper slices, or cauliflower. You could try different kinds of vinegars or change spices.
Quick Pickled Vegetables (Whole 30)
From The Faux Martha
1/4 cup water
1/2 cup distilled white vinegar
2 tsp sugar, omit if Whole 30
1 tsp kosher salt
1/8 tsp peppercorns
1/8 tsp mustard seed
3/4 cup vegetables, chopped or sliced
Bring the water to a boil. Meanwhile, combine the vinegar, sugar,salt, peppercorns and mustard seeds in a medium bowl. Add the boiling water to the bowl and stir to completely dissolve the sugar and salt. Add the vegetables and completly submerge them in the brine. Let sit for 30 minutes to pickle. Store in a jar in the refridgerator for up to two weeks.