If you’re like me and always trying to figure out how to get more vegetables into your diet, look no further than these tangy, crunchy, great-addition-to-everything Quick-Pickled Veggies!
Okay, so the pickling process is a whole different art in itself, one that I hope to try out one day. But I got to be honest… these veggies don’t make me too motivated to try out the longer process, because these Quick Pickled Veggies are seriously so easy and SO good.
These have become my new go-to when I have people over for lunch. It’s always a hit when I pull these out to make wraps- tortillas with Sandwich meat, a runny fried egg, Bacon, Lettuce, Avocado, and Mayo is seriously DIVINE and makes my mouth water just thinking about it. Oh! And don’t forget to add the Chick-fil-a sauce in there. You can find the name brand of it in the bottle at some stores, but Walmart and Kroger also make their own that taste exactly the same!
You can use them on all sorts of different meals as well! Like my Mango Pork over rice or in burrito form, in salads, on sandwiches, straight from the jar… it’s all good!
- 2 Cups White Vinegar
- 1 Cup Water
- 1 Red Bell Pepper
- 1 Medium Carrot
- 1/2 Red Onion
- 1 1/2 Tbsp Minced Garlic
- 3/4 tsp Salt
- 3/4 tsp Sugar
- 1 1/2 tsp Parsley Flakes
- To begin, prep your vegetables. Slice, as thin as you can (think about the width of a matchstick), the Red Bell Pepper, half a Red Onion, and Medium Carrot. Set Aside.
- In a small sauce pan, heat 2 cups of Vinegar and 1 cup of water on high on your stovetop until it is boiling. Remove it from the heat, then stir in 3/4 tsp Sugar and Salt until dissolved. Set aside for about 5 minutes to cool down a bit.
- While you wait, put 1 1/2 Tbsp Minced Garlic and 1 1/2 tsp Parsley Flakes in the jar, along with the vegetable mixture in a 32oz jar. Pour the warm Vinegar over it, and give it a little stir. Let it sit for about 1 hour at room temperature until it's not too hot. Put it in the fridge- it should last about two weeks.