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Carrot and Red Onion Pickles

Serves 16 | Prep Time 24 hours 30 minutes | Cook Time 0 minutes

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Carrot and Red Onion Pickles

Ingredients

1 cup carrots, julienned

1 cup red onion, sliced into thin rings

3/4 cup water

1/4 cup Eden Ume Plum Vinegar

2 Tbsp Eden Organic Brown Rice Vinegar

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Directions

Place the carrots and onions in a 2 cup, clean glass jar. Mix the water and vinegars together and pour over the vegetables. Cover the top of the jar with a piece of clean, cotton cheesecloth and secure with a elastic band or piece of string. Set on the counter and allow to ferment for 24 hours. After 24 hours, remove the cheesecloth, secure a lid on the jar and refrigerate until you are ready to eat them.

One serving is approximately 1 tablespoon. Only remove the portion you remove to eat, and rinse to remove excess sodium. Refrigerate the remainder. These pickles will keep, refrigerated, for approximately 10 days to 2 weeks.

Homemade, unpasteurized, pickles are a source of beneficial enzymes that aid in digestion. Do not overeat, as the pickles are salty.

Variation: Small cut cauliflower and broccoli florets are also delicious pickled in this ume plum brine.

Nutritional Information

Per serving: 9 calories, 0g fat (3% calories from fat), 0g protein, 1g carbohydrate, 0g fiber, 0mg cholesterol, 453mg sodium

Related Recipes

Condiments & Pickles, Eastern, Gluten-Free, Japanese Food, Low Calorie, Low Fat, Macrobiotic, No Sweetener Added, Vegan, Vinegars, Wheat-Free



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