Quick Pickled Rainbow Vegetables in a Jar

Shopping list

• 0.5 cup shredded carrots

  Sub
• 0.5 unit Cauliflower

  Sub
• 0.33 unit English cucumber — cut into matchsticks

  Sub
• 0.5 unit red onion — thinly sliced

  Sub
• 0.5 cup shredded radish

  Sub
• 1 cup white vinegar or white wine vinegar

  Sub
• 0.5 cup water

  Sub
• 0.5 tsp sea salt

  Sub
• 0.5 tsp sugar — optional for Whole30 compliance

  Sub
• 1 unit garlic clove — minced

  Sub
• 1 tbsp chopped green onion

  Sub
• 0.25 tsp dried oregano

  Sub

Step by step

1. 1

   Wash and peel the carrots if needed. Break part of the cauliflower head into tiny pieces. Cut the cucumber into slices, thinly slice the red onion, and slice the radish. Pack all the vegetables tightly into a clean mason jar or airtight glass container.

2. 2

   In a small saucepan, combine the vinegar, water, sea salt, sugar (if using), minced garlic, chopped green onion, and dried oregano. Bring the mixture to a gentle boil, stirring until the salt and sugar dissolve completely.

3. 3

   Remove the brine from the heat and let it cool for 5– 10 minutes. It should remain warm but not boiling.

4. 4

   Carefully pour the warm brine over the vegetables, ensuring they are completely submerged. Tap the jar gently to release any trapped air bubbles.

5. 5

   Allow the jar to cool completely at room temperature. Seal with a lid and refrigerate for at least 2 hours before serving. For the best flavor, let the vegetables marinate overnight.

6. 6

   Enjoy the pickled vegetables as a crunchy side dish, salad topping, sandwich garnish, taco filling, or accompaniment to grilled meats and seafood.