Fermented vegetables are known to have numerous health benefits. From aiding in digestion to helping kick those sugar craving, fermented foods are immunity-building powerhouses. An added benefit is that fermented foods are absolutely delicious! In fact, pickling is known to actually increase the flavor of foods.
Incredibly, you can make your own pickled vegetables at home with minimal time and effort, but maximum taste and nutrition. All you need are your NutriBullet, a few spices, and a whole lotta vinegar.
- 2 Cups Sliced Vegetables (radish, carrots, onions, celery, pepper)
- 1 Cup Apple Cider Vinegar
- 2 Cups Water, more or less depending on size of jar
- 1 Teaspoon Raw Honey
- 4 Cloves Garlic
- 1 Tablespoon Peppercorns
- 1 Teaspoon Dill
- 2 Teaspoons Sea Salt
- 3 Bay Leaves
Slice your selected vegetables using the slicing attachment of your Veggie Bullet.
Add a variety of sliced vegetables to a quart-sized mason jar until just about full—be sure to really pack them in, but leave about an inch or two of space at the top for your liquid.
Simply add the vinegar, honey, water, and spices to a mixing bowl and whisk together gently to combine ingredients.
Pour over the sliced vegetables, tightly seal the jar, and store in your refrigerator for at least 3-5 days for optimal flavor.
You can enjoy your pickled veggies on their own, on top of a salad, or as a crispy and tasty side dish!
- If kept refrigerated, the pickled vegetables will keep in the fridge for at least 2 weeks.
- I never heat the vinegar and water because I do not want the heating process to destroy the probiotic health benefits of the vinegar. Others sometimes boil and cool the liquid before pickling, which isn’t necessary if you are going to refrigerate the jars.
- Don't have a Veggie Bullet? You can use a hand spiralizer to spiralize your fruits and veggies, a food processor to shred and chop, or a knife and cutting board to slice. Expect additional prep time and counter space.