Pickled Peppers, Carrots, & Onions – The Happy Food Chef Robin Joy

Pickled Peppers, Carrots, & Onions


10 peppers cut in circles if you want heat keep seeds and pith, if you want less heat, remove them
2 carrots cut in circles
1/2 to whole red onion chopped
12 ounces apple cider vinegar
6-8 cloves garlic quartered
1 tablespoon Himalayan salt
1 tablespoon date sugar
1 tablespoon cumin seeds
1 tablespoon dried oregano
1 tablespoon whole black peppercorns


Layer the veggies and the spices in a mason jar, cover with vinegar, put the lid on, and place in refrigerator for 3 weeks giving the jar a gentle shake to ensure the veggies are curing evenly. Enjoy!

You can substitute the cumin and oregano for fresh dill.

Follow along with the video tutorial!
Here are more pickling ideas!

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