Hello all! How is August treating you? It’s been very hot and muggy here, which I find extremely unpleasant, but I know not everyone feels that way. I’ve been trying different tricks to stay cool, some of which help and others not so much. I hope all of you are enjoying the weather no matter where you are.
Before I share my recipe for quick-pickled veggies, I wanted to announce that this will be the last month where I share 2 posts per month.
Next week begins the 3rd trimester for me and I’m feeling the pull to hunker down at home and within myself to prepare for the arrival of our baby boy. I hope to continue to post (or set up some auto-posts!) throughout the remainder of the year, but we’ll see how things go. Thank you all for sticking around and continuing to read/comment 🙂 I really do appreciate it. Now, on to today’s recipe!
One of the foods I’ve consistently craved throughout this pregnancy has been pickles and onions. Not necessarily always together, but sometimes. That is how this recipe was born.
I actually did a fair amount of searching online for a recipe that I liked, and all of them had way too much sugar in them. I don’t know about you, but I can’t stand bread & butter pickles. So, all those recipes with a cup of sugar (or more) were out the window. This is how my low sugar recipe for quick-pickled veggies was born. 🙂
**Before you begin, make sure you have a large enough jar, or 2 small jars.
- 1/2 large cucumber, peeled & sliced thin
- 1 medium carrot, washed, peeled, & sliced thin on a bias
- 1/4-1/2 medium-sized yellow (or white) onion, sliced thin
- 1-3 garlic cloves, thinly sliced
- 1 1/2 cups filtered water
- 1/2 cup white wine vinegar
- 1 scant Tbsp sea salt
- 1 scant Tbsp sugar
- 1/4 generous tsp dried dill
- Prep all veggies and set aside.
- Take your clean jar and sprinkle dill in the bottom.
- Mix up veggies and add them to the jar.
- In a large measuring cup, stir together water, vinegar, sugar, and salt until most of the sugar and salt is dissolved.
- Pour water mixture over veggies, place lid on jar very tightly and shake well.
- Place in the fridge and allow to rest for at least 20 minutes before enjoying.
- These are good after 20 minutes, but GREAT the next day.
- I eat these on wraps, sandwiches, salads, or alone! This is a great way to get some veggies into your diet without having to cook anything during the summer heat.
- I can’t stress enough how important it is to have a big enough jar. 28oz or up should be just fine, unless you’re like me and decide at the last minute you want to add more onion 😉 Then you might need 2 small jars or a 40oz jar.
- Don’t like onions or garlic? Don’t use them! You can use just cucumbers or just carrots if you prefer, just make sure to adjust the amounts of the other ingredients.
- Try giving these to your kids, you might be surprised! My 6 year old loves the carrots.
That’s all for today. I hope you all have a great rest of the week. Remember, if you’d like to catch up with me on a more regular basis, you can find me on Instagram.