Pickled Peppers, Carrots, & Onions
Ingredients
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
Instructions
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.
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