6 small Rainbow Carrots, thinly sliced (2 of each purple, yellow & orange)
Handful Fresh Dill, adjust to taste
Distilled White Vinegar*, to fill
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. After filling halfway, measure and pour in your spices. You want to distribute everything as evenly as possible.
Once full, gently pack it down and top it off with vinegar. Fill to the very top, so everything is fully submerged.
Top off with a lid and give it a shake. Once everything looks distributed evenly, leave it in the refrigerator to chill.
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.
CuisineGluten-free, Vegan, Pickling
Recipe by The Plant Philosophy at https://theplantphilosophy.com/diy-technicolor-quick-pickles/