We’re at the time of year when pickling and preserving is in full effect. I’ve never shared a recipe for either, until now! You may not know this, but I adore pickles. It stems from my upbringing for sure – loaded bbq baked potatoes with tons of red onions and sour dill pickles, YES! I’ve always had a weird obsession with extremely sweet and salty foods, as many of us do.
While these aren’t super sour, they’re still incredibly delicious and very easy to make. You can adjust the measurements to your liking, I prefer to make these spicy so feel free to omit red pepper flakes if that’s not your thing. For less than 10 ingredients and about $5, you’d be silly not to give these a try. It’s gratifying when you create a staple like this from scratch. I’ve really tried making my own staples this year. Everything from sauces, dressing and even dry mixes. You would be amazed how much more affordable it is to create things from scratch. While time isn’t in abundance for many of you, if you have a moment I highly recommend taking one or two of your most used products and making it from scratch. Like cheese sauce, almond milk or even oil-free roasted garlic.
These also make a wonderful homemade gift option. How sweet would it be to make a few small jars of these, with a homemade mustard and loaf of bread? So cute! I believe the best gifts are always the ones you make yourself. So much love goes into each it!
DIY Technicolor Quick Pickles
Yield 32 ounces
- Cucumber, thinly sliced
- 6-8 Radishes, thinly sliced
- 6 small Rainbow Carrots, thinly sliced (2 of each purple, yellow & orange)
- Handful Fresh Dill, adjust to taste
- About 3 cups Distilled White Vinegar*
- 3 tsp Mustard Seeds
- 2 tsp Red Pepper Flakes
- 2 tsp Coconut Sugar
- 1 tsp Salt
- Prep your veggies by washing and draining well.
- Using a mandolin or knife, thinly slice everything into uniform pieces.
- Starting from the bottom of your half gallon jar, add in your mixed veggies. Including a sprig of dill every few layers.
- Add vinegar, sugar and spices to a medium pot and bring to a boil. Whisking occasionally.
- Pour simmering liquid over raw vegetables.
- Allow to cool to room temperature or chill before serving.
Best after 3+ days, you can eat these after a few hours. A more intense flavor will build with each passing day. These will keep fresh for up to two months.
Feel free to also use apple cider vinegar, the color will be darker.
Cuisine Gluten-free, Vegan, Pickling