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  • Writer's pictureDr. Kim Ross

Quick Pickled Veggies


2 cups veggies, sliced into bite-sized pieces

5-6 garlic cloves, sliced

1/4/-1/2 cup fresh herbs

1 cup vinegar

1 packet stevia or other natural sweetener


  1. Pack veggies, garlic, and herbs into glass jar. Leave ½ inch space at the top.

  2. In saucepan, heat vinegar, salt and sweetener, bringing to a boil

  3. Carefully pour mixture over veggies, until covered

  4. Cool at room temperature (1.5-3 hours), cover, refrigerate until you are ready to eat them

  5. Keeps refrigerated for up to 3 weeks.

Options for veggies, herbs and vinegars

· Beets, orange zest, parsley and red wine vinegar

· Broccoli Stems, lemon zest, parsley, and red wine vinegar

· Daikon, chives, mint and rice wine

· Carrots, parsley, mint and white balsamic vinegar

· Fennel, dill, lemon zest, and white balsamic vinegar

· Ginger, chives and rice wine vinegar

· Okra, parsley, thyme and apple cider vinegar

· Onions, rosemary, thyme and apple cider vinegar

· Radishes, thyme, parsley and red wine vinegar

Quick Pickled Veggies
Download PDF • 149KB

Recipe provided by Kim Ross

Recipe adapted from The Plant Paradox

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