Pickled Veggies for Gut Boosting Side Dish or Snack
With vegetables coming on thick and fast in the garden, using them up while they are fresh can be difficult.This is how to quick pickle your favourite veggies in just 24 hours for a gut boosting tangy snack or side dish.
Use veggies that are crisp and without bruises or wrinkles. Rinse thoroughly and scrub if necessary.
Veggies to use: carrots, cabbage,onions, beetroot, asparagus, cauliflower, celery, cucumber, capsicum, broccoli, brussels sprouts.
Next choose some herbs and seasoning such as peppercorns, mustard seed, coriander seed, cloves, or fresh or dried herbs such as rosemary, thyme, dill, oregano. Sliced garlic, lemon or lime could also work.
Place veggies and flavourings into clean jars leaving about 6 cms at the top.
Heat 1/2 cup filtered water over low heat until boiling, then stir in 1/2 cup apple cider vinegar and a little raw honey.
Completely submerge the veggies in brine, put lid on and cool at room temperature. Chill for at least 24 hours - then enjoy! If using a lid that seals they will keep well. Once opened they will keep in the fridge for up to a month or so.
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Some Choice News!
Many New Zealand gardens aren’t seeing as many monarch butterflies fluttering around their swan plants and flower beds these days — the hungry Asian paper wasp has been taking its toll.
Thanks to people like Alan Baldick, who’s made it his mission to protect the monarch, his neighbours still get to enjoy these beautiful butterflies in their own backyards.
Thinking about planting something to invite more butterflies, bees, and birds into your garden?
Thanks for your mahi, Alan! We hope this brings a smile!
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