I grew up in the south, and we love our pickled anything! You name it, and a southerner has probably pickled it. 😂 Pickled veggies add a great pop of flavor to so many dishes, including BBQ, sandwiches, charcuterie & cheese boards, salads, grilled meats, and so much more. I also just love diving into a jar of pickled veggies all on its own. 😋 Unfortunately, a lot of pickled veggies you can buy are loaded with sugar, and often times in the form of high fructose corn syrup. 😳 Luckily, I have my own recipe for pickling veggies, and my favorite go tos are beets, carrots, and red onions. (Green beans are yummy too!) INGREDIENTS for PICKLED VEGETABLES - 2 large Beets Cubed - 4 Medium Carrots Cut into Sticks - 1 Large Red Onion Sliced and Halved - 3 Cloves of Garlic - 3 Sprigs of Fresh Dill - 6 Black Peppercorns - 2 Cups of Apple Cider Vinegar (other vinegars can be substituted) - 2 Cups of Water (filtered is best) - 1 ¼ tsp Sea Salt Start by prepping the vegetables and placing them in their respective jars. Add 1 sprig of dill, 1 garlic clove and 2 black peppercorns to each jar. Heat the water, vinegar and salt over medium heat in a pot on the stove, letting it lightly simmer for about 10 minutes. Pour the mixture into all the jars and let them sit uncovered for about 30 minutes. Then tightly seal the lids on each jar and refrigerate. I recommend waiting at least 48 hours before eating the veggies, but I prefer to wait even longer if I can resist! Giving them a week means even better flavor, and they will keep for at least a few weeks in the fridge. ❓What pickled foods do you enjoy or maybe want to try? ❓ Happy Pickling!

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