Blog

So what have I been doing during quarantine? Planting roses and perfecting this pickled veggie salsa recipe. I’ve gone through so many batches coming up with something I love, and I’m honestly not mad about being a guinea pig. 😉 I got some inspiration when I saw a friend post on insta and then decided I’d figure out how to make it a “salsa”.

Because of my Hashimotos I limit the amount of tomatoes I eat, but I love a fresh salsa to go with my corn chips! (Corn doesn’t flair my autoimmune symptoms! YAY!). So I love using this as a topping for tacos, as a dip, or heck, to just eat by itself when I’m snack-hiding from my two kids. (You know we’ve all done it.) So I decided that I’d share because I can’t be the only one that would love this!

Notes: I chop these up as small as possible to help them get on the chips. When you serve, use a slotted spoon so that a lot of the vinegar falls out (don’t want a soggy plate).

Quick Pickled Veggie “Salsa” (Tomato Free)

Ingredients

½ Cup chopped radishes

1/4- ½ cup chopped red onion

1 cup chopped carrots

1 cup chopped English cucumber

1 cup rice vinegar

1/2 cup water

½ teaspoon minced garlic or one clove of garlic minced

½ teaspoon salt

½ teaspoon sugar

¼ teaspoon dried oregano

½ teaspoon dried chives

Directions

Chop veggies and place in a large container that holds at least 3-4 cups.

Boil vinegar and water, once boiling add in garlic, salt, sugar, oregano, chives.

Let vinegar mixture cool 10 minutes.

Pour vinegar mixture into veggies and place in the fridge. The longer it stays in the fridge, the softer the veggies become.

 

Pickled Veggies-1Pickled Veggies-2Pickled Veggies-3

Let me know if you try it!!

Psssst...

Ready to see yourself in our images?
View our packages and checkout online. Easy. Done.

Psssst...

Ready to see yourself in our images? View our packages and checkout online. Easy. Done.

Psssst...

Ready to see yourself in our images? View our packages and checkout online. Easy. Done.

Pin It on Pinterest