These quick pickles brighten up any meal, especially an Asian-inspired Buddha Bowl —crunchy, spicy, and packed with digestive goodness!
32 oz jar
Apple State Vinegar
Quick pickles add a delightful, delicious crunch to any meal. Made with raw apple cider vinegar and ginger, these quickles are great for your gut, too!
1 cup Ginger & Hawaiian Chili Shrub
1 tsp salt
1/2 tsp crushed peppercorns
1/4 - 1/2 tsp red pepper flakes
1/2 tsp mustard seeds
2 cloves crushed garlic
1 shallot, thinly sliced
1 carrot, julienned
1 red pepper, julienned
1 small cucumber, thinly sliced
For the brine
For the veggies
Combine brine ingredients.
Add the veggies to a bowl and pour the brine liquid over them. Mix well.
Transfer to glass storage container (a 36 oz jar fits them perfectly!). Leave for an hour. Shake jar occasionally.
Dollop onto your Buddha Bowl, sneak them into a Bahn Mi, or just eat them plain for a snack (I’m eating them right now, and I swear they’re a perfect midday pickle-me-up ; )).