Ingredients
2 cups veggies, sliced into bite-sized pieces
5-6 garlic cloves, sliced
1/4/-1/2 cup fresh herbs
1 cup vinegar
2 TBSP Himalayan Sea Salt
1 packet stevia or other natural sweetener
Directions
Pack veggies, garlic, and herbs into glass jar. Leave ½ inch space at the top.
In saucepan, heat vinegar, salt and sweetener, bringing to a boil
Carefully pour mixture over veggies, until covered
Cool at room temperature (1.5-3 hours), cover, refrigerate until you are ready to eat them
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
Recipe provided by Kim Ross
Recipe adapted from The Plant Paradox