I’ve been preparing food for as long as I can remember. It started with small things like putting bread into the toaster and slathering on peanut butter. You know, the types of things a mother will let an overly eager child do without completely messing up the kitchen and keeping all their limbs intact.
Over the years, however this fascination grew to razor sharp knives & ever more complex dishes. I was always trying to make things more complicated than they needed to be. More spices. More ingredients. More time.
Recently, however, I realized that my five year old self was onto something. Simple dishes, made from amazing ingredients, will always outshine just about anything that’s trying to be something it’s not.
This notion left me in a bit of a pickle, so to speak. How can I get all that wonderful flavor out of freshly picked vegetables in the middle of winter when there’s four feet of snow on the ground? Yes, I’m Canadian. This struggle is real! Haha.
In my search for better flavor and freshness, I crossed paths with pickling. The simplest, most basic skill that every modern woman should have. It allows for more complex flavors with practically no effort and it’s amazing for long term storage.
They are sooooo yummy on salads or as an added zing to baked casseroles! I eat them with everything I can, except maybe peanut butter toast! Hehe. Here are a few things I love to top with pickled vegetables!
Hello spring fresh vegetables all year round! Here’s how you do it:
*This recipe is for carrots, but works really well with radishes, daikon, turnips, beets & string beans.
4 C carrots, chopped
2 C rice vinegar
1 C water
1 T himalayan salt
1 t chilli flakes, divided
2 cloves of garlic, mushed
You will also need
Knife & cutting board
2 500 ml mason jars
- Give your carrots a good wash then peel & chop them
- Grab your two cloves of garlic, peel them & give them a good squish with the back of your knife
- Add one clove to each jar, then add in as many carrots as you can fit
- Don’t be afraid to squish them down a little
- Add half of the chilli flakes on top
- In a bowl, mix together your rice vinegar, salt & water
- Pour into both mason jars, making sure to cover all your carrots.
- If there isn’t enough liquid, top up with water. Leave them on the counter for at least 3 hours, then refrigerate.
With spring around the corner & summer on it’s way, there really is no better time to start eating a little better. So to help you along, I’ve created a weekly meal plan which uses seasonal ingredients, saves time & is super nutritious! It gets delivered weekly to your inbox, complete with grocery list & meal prepping game plan.
Life has never tasted better!
As a big thank you to the Grace Belle team for having me on the blog today, I would like to offer all of you 20$ off until friday March 11th. (use the code GraceBelleEaysWell)
Link to the meal plan: thenomadicwife.com/real-food-meal-plan
Discount code: GraceBelleEatsWell (20$ off)
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