Carrot and Red Onion Pickles

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

Ingredients

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 Info

Related Recipes

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