Quick Rainbow Pickle

Here is a quick and easy recipe for delicious rainbow pickled toppings! I love using extra veggies in my pickle mix. Carrots and onions soak up the flavors well and stay crisp.

I am a firm believer that the best plates are the ones with the most color! So rainbow carrots are naturally some of my favorites vegetables.

I am not the biggest fan of onions, especially raw but holy cow! This recipe transformed the flavor of the onion and is my favorite part of this pickle recipe!

Pickles are a healthy and hydrating snack! The veggies are full of vitamins, and as they sit in the salty brine they become more concentrated! Pickles are also a great blood sugar regulating snack. It can serve as a digestive aid with probiotic powers. They’re also a tasty, vegan friendly options!

These pickled veggies are a tasty tangy topping. They are great for burgers and barbecue, meat and veggie!

Also, can we take a moment to appreciate this beautiful color palette?! I mean hello groovy cucumber! This palette reminds me of gorgeous luxurious interiors and textures!

photo courtsey of janskacelik.art

Easy- Peasy Pickle

Here’s what you will need to get started with your pickling process:

1 12oz. Jar (I had a recycled pickle jar that was perfect. Any jar, recycled or new will do! )

1 cucumber

1 whole rainbow carrot

1/2 onion

1 1/2 cup water

6 tbsp Apple Cider Vinegar

1/2 tbsp salt

1/2 tbsp pepper

1/2 tbsp dried herbs, I used Italian Herbs

Steps:

Wash veggies and peel carrots. Cut cucumbers, onion and carrots into slices and strips. I prefer cucumbers in slices and carrots and onions in long skinny strips. I had a recycled 12 oz. pickle jar that was perfect for this recipe! Add water, vinegar, herbs to the jar and stir well. Add veggies, cap and shake it up baby! Place in the refrigerator and serve cold. These are great right away and only get better as they sit! I suggest letting them marinate and chill for 3 hours before enjoying.

All together now!

After sitting all night, the purple of the rainbow carrots bled leaving the juices a beautiful red color! It became even more beautiful.

Beefy Banh Mi Burgers with Quick-Pickled Veggies, Carrot Fries & Sriracha Mayo
Photo courtesy of EveryPlate

I am excited to use these pickled veggies with new recipes. One of my favorite summer flavors is barbecue. I recently ordered some jack fruit barbecue from Sprouts and cant wait to make “pulled pork” sandwiches! Paired with some tangy pickled veggies, coleslaw, and french fries and you’ve got yourself a delicious afternoon!

Do you have any yummy recipes you add pickles to? Post it in the comments below! Thank you for trying new things with me!

Published by thetrekkingturnip

Florida native exploring the Rocky Mountains with my partner and husky pup.

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