I have always loved those pickled vegetables you sometimes get at a Mexican restaurant. I decided, no more waiting for a trip to a Mexican restaurant for pickled vegetables, this will likely be one of my favorite summer sides! Tailor your vegetable choices to your taste—the options are endless!!!!
Ingredients:
1 cup of distilled white vinegar
1 cup of water
1 tablespoon of course ground salt
1 tablespoons of sugar free sweetener—I like a Monk Fruit and Allulose blend—add more or less to your taste
Fresh herbs like Dill
Chopped vegetables, some to consider:
Cauliflower
Carrots
Cabbage
Onions
Garlic
Jalapeno or Serrano pepper
Asparagus
Radish
Green beans
Fennel
Directions:
I used a 24 oz wide mouth Mason jar, if you fill the jar with vegetables the 2 cups of liquid is the perfect amount.
Bring Vinegar, Water, Salt, and Sugar substitute to a boil and let cool. While the Vinegar mixture is cooling cut up your vegetables. Pour the cooled Vinegar mixture over the vegetable and place in the refrigerator for about 4 hours, even better if you can wait 12 hours! They will last in your refrigerator 2-4 weeks.
ENJOY:-)