I wish getting back into healthy living/weight loss was a 100% empowering moment. It’s a good moment- don’t get me wrong- but it’s not 100% empowering, especially if you’re someone like me. This is a marathon I’ve signed-up for a dozen times. Thus far, each time found me a) falling to the asphalt, grabbing my ankle, and limping off to the sidelines (less common), or b) starting the race strong, but being completely distracted by a taco cart on the sidelines of the race… mmmm… delicious tacos… and before I’m done licking Tapatio off my fingers I’ve completely forgotten I was supposed to be running a race (far, far more common). When I start this anew I feel like I have to acknowledge that this is something I’m an expert at failing at. And it’s totally killing my Xena-like war cry. So I’m not gonna right now.
So yeah. I haven’t updated in a while. But I’m back. Now let’s make pickles.
These quick house pickles are delish- even for people who don’t generally like pickles in a jar. It’s a great way to enjoy veggies without a dip or squirt of ranch dressing. Recently I entertained and made a platter of heirloom carrots, french green beans, red onion, and Persian cucumber pickles. It looked very chic and took almost no effort. There were no leftovers, but the pickled onions would have been fantastic on a sandwich or a turkey burger.
For the Stuffs:
- 1- 1 1/2 lb of veggies. This can include almost anything. Carrots, onions, green beans, cucumbers, cauliflower, broccolini, asparagus, zucchini. Run Wild!
For the Brine:
- 1 1/4 C Cider Vinegar
- 1 C Hot Water
- Juice of 1 Lemon
- 1/3 C Sugar or 1/2 C Agave Nectar
- 2 TBsp Kosher Salt
- 1 TBsp Whole Peppercorns, give them a good smashing
- 1-7 Cloves Garlic, Chopped (I love garlic so I used a lot)
- 1 Bay Leaf
1.) Dissolve the Sugar or Agave into the hot water. Add the peppercorns, bay, garlic, salt, lemon juice, and cider vinegar. Cover and refrigerate for at least an hour.
2.) Cut/trip your veggies so they’re uniform in size. If using carrots, green beans, cauliflower, broccolini, or asparagus, blanch in boiling water for 2 minutes. This really helps get a nice texture and color.
3.) Pack your veggies tightly into your pickling containers of choice (I used several tupperware containers) and pour the cold brine over them. Refrigerate for 24 hours. Serving size is 1 Cup.
Eat within a week. These are not the kind of pickles that hang out in your fridge for an eternity! 1 week tops!
Calories: 60 – Fat : 0 grams - Carbs: 15 – Fiber: 4 grams – Protein: 1 grams
(Nutrition info given for pickled carrots)