Pickled Veggies

Simple dishes need a splash of color. Presenting a fun, flavorful way to incorporate vegetables into your diet. Perfect for topping salad, sandwiches, tacos, burgers, and of course, savory toast. A variety of favorite, fresh vegetables, like jalapeños, carrots, and garlic, are welcome here. An upscale look and tangy taste, for a plethora of savory meals, can be created overnight, who knew?!

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Ingredients:

• 1 cup vegetable(s) of choice, sliced thinly

• 1 cup apple cider vinegar

• 3-4 tbsp honey (totally optional)

• 1 tsp garlic, minced

• 1/2 tsp sea salt

Directions:

1. Slice veggie(s) of choice, thinly, and place in an air-tight container.

2. In a small saucepan, combine the apple cider vinegar, honey, and sea salt.

3. Bring to a boil, for about five minutes, stirring occasionally.

4. Add garlic to each container.

5. Pour the saucepan’s mixture into the container, and make sure each piece of food is fully submerged in it.

6. Refrigerate for at least 24 hours.

7. Use as a tangy topping and enjoy!

Notes:

• If using multiple vegetables, store each one in an individual container.

• I recommend pickling red onions, okra, or jalapeños.