Tuesday, March 31, 2015

Pickled Vegetables

I picked some wild onions yesterday. They are growing like crazy all over our yard. I still have so many more to pick but they grow so fast and like weeds that I could never keep up with the amount. It is amazing how different something so fresh taste compared to store bought. These onions are quite tough compared to store bought. I can just imagine how much more nutrients it has being picked fresh and used right away.

Most people just cut the chive from the dirt and keep the root in the ground. I take the whole thing up. The bottom white part is the best part.

I ended up making two types of pickles. One more of a slaw and one with sliced veggies in it.
Here is the slaw with the chives and carrots. This one is great for tacos.




Here is the one with sliced vegetables.I added the chives,sweet onions,carrots and cucumbers

Here is the finished product. I really love how they turned out. I have been eating the slaw on bean tacos for every meal since lunch yesterday and the veggies on the side.

Chive Carrot Pickled Slaw
4 carrots shredded
2 bunches chives cut in fours
1 tablespoon red pepper flakes
1 tablespoon Thyme
2 tablespoons sugar
1 cup vinegar
salt to taste
Add all ingredients except salt in glass container. Cover rest with water and mix well. Add salt to taste. Let sit outside for a few hours then refrigerate.

Pickled Vegetables
2 carrots sliced
2 bunches chives sliced in four
1 cucumbers
1 sweet onion
1 tablespoon red pepper flakes
1 tablespoon Thyme
2 tablespoons sugar
1 cup vinegar
salt to taste
Add all ingredients except salt in glass container. Cover rest with water and mix well. Add salt to taste. Let sit outside for a few hours then refrigerate. Most recipes call for a ton of salt. You don't need to add any because the vinegar will preserve it. Add some just for taste.

Laugh Love Health
Christine




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