Prep time: 5 minutes / Prepare dinner time: 5 minutes

I really like pickles! This fundamental recipe works on just about any vegetable—from cucumbers to inexperienced beans. You need to use the pickles straight away, however the taste will get even higher after they’ve been refrigerated for an evening or two. Get pleasure from them as a snack, or add pickled cucumbers to your pulled pork, or prime your tacos and chili with pickled purple onions. Serves 6


1 cup thinly sliced vegetable of alternative

2 garlic cloves, smashed

½ cup apple cider vinegar

1 teaspoon honey

Pinch Celtic sea salt or kosher salt

1.Place the greens and garlic in a heat-proof container.

2.In a small skillet over medium-high warmth, mix the vinegar, honey, and salt. Convey to a boil. Take away the liquid from the warmth and pour it over the greens.

3.Let the pickles cool to room temperature. Eat instantly, or refrigerate, lined, for as much as 2 months.

Ingredient tip: This all-purpose recipe is fairly fundamental. Relying on what vegetable you’re utilizing, add different herbs or spices equivalent to dill or complete coriander seeds.

Per Serving: Energy: 12; Complete Fats: 0g; Saturated Fats: 0g; Protein: 0g; Complete Carbs: 2g; Fiber: 0g; Internet Carbs: 2g; Ldl cholesterol: 0mg