RAINBOW VEGGIE QUICKLES
Mareya Ibrahim author of Eat Like you Give a Fork: The Real Dish on Eating to Thrive
Chef Mareya Ibrahim, Fit Foodie, author, Celebrity Chef, and founder of Eat Cleaner (www.EatCleaner.com) has made it her mission to share the wealth of health and has mastered vegetable morphing to a T. Kids, husbands, and guests, prepared to be duped!
Ingredients
QUICKLE JUICE
- 3 cups raw unfiltered apple cider vinegar
- 1 tablespoon whole black peppercorns
- 2 tablespoons fresh dill leaves
- 2 teaspoons sea salt
- 1 teaspoon granulated stevia
VEGETABLES
- 1 onion, quartered and thinly sliced
- 2 cups small cauliflower florets (use a mix of purple and green cauliflower for fun color)
- 2 carrots, sliced on a mandoline or cut into 1⁄4-inch- thick slices with a knife
- 1 cup small-diced yellow or red beets
Directions
- In a medium saucepan, combine all the quickle liquid ingredients with 1 cup water and bring to a boil.
- Place each vegetable in a glass jar with a lid. Pour enough quickle liquid into each jar to cover the vegetables completely. Let cool to room temperature before sealing the jars.
- Store the quickles in the refrigerator for up to 2 months. Make sure to keep the jars sealed airtight for maximum fresh- ness, and use a clean fork or spoon when removing quickles from the jars.
Recipe Note
These quick-pickled veggies that I affectionately call quickles are ready to eat in less than an hour but get better with time. Pickled veggies are a big part of my upbringing, and one of my favorite things to keep in the fridge to complement just about every meal. The addition of sour pickled prebiotic probiotic goodness will really start to shift your gut health, and the multicolored veggies are the best way to make sure you’re eating the rainbow. Don’t be surprised if you see a unicorn or two.
