Pickled Peppers, Carrots, & Onions

Pickled Peppers, Carrots, & Onions
Print

Pickled Peppers, Carrots, & Onions

Recipe by The Happy Food Chef Robin Joy

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

  • ½ - 1 whole red onion chopped

  • 12 ounces apple cider vinegar

  • 6 - 8 garlic cloves quartered

  • 1 tablespoon Himalayan salt

  • 1 tablespoon date sugar

  • 1 tablespoon cumin seeds

  • 1 tablespoon dried oregano

  • 1 tablespoon whole black peppercorns

Directions

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

Recipe Video

Notes

  • You can substitute the cumin and oregano for fresh dill.
More pickling ideas!

Follow Planted Places on your favorite Social Media Channel