rainbow pickles to jazz up your fridge

quick easy healthy vegan Buddha bowl gluten free

It’s really no surprise that I love to make quick healthy meals, and the secret to keeping it fresh and not getting bored is CONDIMENTS.

That’s right, but I’m not taking about the crusty jar of mustard sitting in the back of your fridge.  I’m talking about fresh, tangy, rainbow colored pickled veggies to add some sass and flavor into your grain bowls and salads.  I love making and adding red cabbage sauerkraut to our foods, but I also like to keep some quick pickled veggies in the fridge, too.  ESPECIALLY  in winter a pop of color is so nice when you just need cheery food to counteract all the grays.

You can (and should) quick pickle just about any veggie.  Here I’m doing yellow beets and red onions, but carrots, cauliflower, radishes, cucumber, chard stems, zucchini, really anything goes.

pickled beets onion rainbow grain bowlturmeric + lemongrass pickled beets

2 large yellow beets, baked or steamed whole, then peeled and sliced thinly

2 inch piece of lemongrass, smashed with a rolling pin to release the aromatic oils

1 inch chunk of ginger, smashed with a rolling pin

1 inch chunk fresh OR 1 teaspoon dried turmeric

3/4 cup vinegar (white or cider)

1/3 cup water

1 teaspoon kosher salt

1 tablespoon sugar

1 star anise (optional)

method

place the sliced beets in a glass jar or container that can be stored in the fridge.  In a small saucepan, add in all the other ingredients.  Bring to a boil, turn down to a simmer and let cook 2-3 minutes, then pour the hot vinegar mix over the beets.  Put the top on and let cool before you refrigerate.  Stores 2-3 weeks in the fridge.

pickled red onions coriander vegan zero waste

pickled pink onions

1 large red onion, peeled and sliced- thin or thick, however you like it

1 cup apple cider vinegar

1 tablespoon sugar- any kind, I used agave but you can use honey, granulated, whatever

optional flavorings:

2 teaspoons coriander seeds 

1 teaspoon mustard seeds

1/2 teaspoon black peppercorns

1 bay leaf

1 small dried chile (like arbol)

1/2 teaspoon kosher salt

method

Add all ingredients in a small pot.  Bring to a boil and cook a few minutes, until onions slightly soften, mixing as needed.  Pour into a glass jar or storage container. Cover and let cool before refrigerating.  Keeps 2-3 weeks in the fridge.

buddha bowl vegan kraut rainbow veggies gluten free

I hope you give these guys a try, they’re delicious and make even the most basic food pretty and fun.  Try them on avocado toast, in a Buddha bowl, in a sandwich, on top of salads, tacos, or just out of the jar.

*In the bowl pictured at the top, I have quinoa, white beans, sautéed kale, kraut, lemon, cilantro, radish, carrot, pickled beets, everything bagel spice, aleppo chili flakes and toasted pumpkin seeds.  This bowl took me about 5 minutes to chuck together since I had all the components ready to go in my fridge- I just sautéed the kale and piled everything else in.

xx Amanda

5 thoughts on “rainbow pickles to jazz up your fridge”

  1. That’s a good reminder to preserve fresh ingredients. I was looking at the canned vegetables this morning in the supermarket and thinking it’s a shame they taste terrible and we’ve shifted to only fresh veggies- which means more waste. I’ll try making some quick pickles. Thanks!

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