Quick Pickled Carrots, Red Onions and Beets to top off sandwiches and summer salads

Preserving the Season

One of our favorite ways to make the Summer last a little longer is to spend time preserving the bounty that the land is giving us. Pickled carrots, beets and onions are a special treat on salads, burgers, sandwiches, charcuterie boards or with your favorite hummus.

Here is our base recipe for quick pickling, noting that you can really use any sweetener of your choosing, such as honey, maple syrup, raw sugar or white sugar. The same goes with the vinegar component, we especially love using apple cider vinegar! We do not pre cook our beets and carrots because we like them to maintain a bit of crunchiness. We do slice them thinly so that the hot brine will gently cook them a little.

Quick Pickle Recipe

1/2 Cup Water
1/4 Cup White Vinegar
1/4 Cup Apple Cider Vinegar
(or additional White Vinegar or another of your choosing)
1 1/2 Tablespoons Maple Syrup or Honey
1 1/2 Teaspoons Fine Sea Salt
1/4 Teaspoon Red Pepper Flakes (optional, for heat)
1 Medium Red Onion, very thinly sliced
OR
2 Medium Carrots, thinly shaved or thinly sliced into rounds. Thinly sliced beets. 2 medium sized.

When Pickling, you can be creative with what kind of dried herbs and spices you want to add! We like to add red pepper flakes and dried chive blossom flowers to our onions.

Combine all ingredients with the exception of vegetables in a pot. Bring to boil on stove, pour over prepared vegetables in mason jar. Let cool slightly, cap and refrigerate overnight. Eat and enjoy!