Quick Pickled Onions & Carrots Recipe

Much like my homemade Agua Fresca, I often find myself missing the times I lived in Houston, TX. From eating Texas BBQ to Mexican food, you can rest assured that your meal includes pickled veggies. During COVID, I have had a craving for alternative snacks, so I've been making a lot of pickled onions and carrots. Over the years, since living in Houston, I believe I have perfected the flavor of my pickling brine.

The recipe is super inexpensive and healthy, especially for our gut health.

Here's what you'll need:

• 16 ounce Mason Jar
• 1/2 cup Apple Cider Vinegar
• 1/2 cup White Distilled Vinegar
• 1/4 cup Rice Vinegar
• 1/4 cup Water
• 1/2 Red Onion, sliced
• 3 Carrots, sliced
• 1 tsp Garlic, minced
• 1 tsp Ginger, minced
• 1 tsp Raw Honey
• 1 Bay Leaf
• Seasonings (1 tsp each): Cracked Black Peppercorn, Pink Himalayan Salt, Garlic Salt, Mustard Seed, Cilantro Flakes, and Ground Dill

Directions:

• Place sliced onions and carrots in a jar.
• Bring all other ingredients to a slow simmer. This is your pickling brine.
• Pour brine over veggies, filling to the top. 
• Seal the jar and place in the refrigerator. They will be ready to consume overnight, for up to three months.
• Serve your pickled veggies with dishes like tacos, on burgers or eat alone. Enjoy!