Pickled veggies

Pickled veggies

Oct 26 2018


15 mn

Makes 1 jar

These are super easy to make, so delicious and healthy and they make the perfect snack.


  • 2 persian cucumbers, cut in 4 lengthwise
  • 4-6 baby carrots, cut in 4 lengthwise
  • 1/2 cup of cherry tomatoes
  • 1/2 cup of cauliflower
  • 1 cup of apple cider vinegar
  • 1 cup of water
  • 1 tbsp of maple syrup
  • 1 tbsp of kosher salt
  • Fresh herbs : thyme, rosemary


Simmer for 5-7 minutes the water, maple syrup, vinegar, salt and fresh herbs.

Place the veggies in a large (jar needs to be just cleaned with super hot water to avoid bacteria). Pour the cooled down pickled juice over and close the lid.

Leave it to rest on the counter for 24-48 hours. After that the veggies are ready and can keep in the fridge for 2-3 weeks.

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