Rainbow Pickles

Have you ever made homemade pickles? They are ridiculously easy to make and so versatile! Serve them with your sandwich or salad or spice up your dinner! When it comes to pickling, the sky is the limit! Just pick your favorite vegetable. Here are some ideas...

The Recipe

Rainbow pickles

Ingredients

For each 8 oz / 240 ml mason jar glas:

1/3 cup water

1/3 cup white vinegar

1/4 teaspoon sea salt

(add 1 teaspoon of sugar, if you desire sweeter and milder pickles)

+veggies/herbs of choice

Pickled garlic chili and rosemary:

35 garlic cloves, 1.5 teaspoons chili flakes, 1 sprig of rosemary

Pickled yellow squash and thyme pickles:

1 small yellow squash, chopped, 2 sprigs of thyme

Pickled orange carrots with ginger:

2 carrots, 1" / 2.5 cm of ginger, chopped

Pickled red diced tomatoes and oregano:

3/4 cup / 180 g diced tomatoes, 2 sprigs of oregano

Pickled purple radish and dill:

1 small purple radish, 2 sprigs of dill, 1/2 teaspoon fennel seeds

Pickled green mild peppers and cilantro:

6-7 mild shishito peppers, 2 sprigs cilantro

Instructions

1. Combine water, vinegar and salt in a saucepan. Bring to boil, reduce heat and simmer for a few minutes.

2. Meanwhile pack your veggies (and herbs) of choice in a sterilized jar. 

3. Using a ladle, pour the hot liquid over the veggies. Place lid on the jar and close tightly.

4. Chill in the fridge until pickled as desired. The longer you pickle, the more flavor you get. But sometimes we can't wait and eat it already the next day...

5. Store in refrigerator. ENJOY!