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
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
- 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.
- You can substitute the cumin and oregano for fresh dill.
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