Pickled Veggies

styling and photography by Taylor Bennett

Is your garden exploding with fresh produce? This pickled veggie recipe is great for burgers or tacos.

1 cup  vinegar
½ cup water
½ cup shredded carrots
½ cup shredded radish
English cucumber (cut into matchsticks)
½ red onion (sliced thin)
1 clove garlic, minced
1 TBSP chopped green onion
½ tsp sea salt
½ tsp sugar (skip for whole30)
¼ tsp dried oregano leaves 

Bring water and vinegar to a boil in a medium saucepan. Add green onion, garlic, sea salt, oregano, and sugar. Stir until sugar dissolves and remove from heat. Allow pot to cool 5-10 minutes. Add the veggies in your mason jar and slowly pour the hot vinegar mixture over the veggies. Allow your jar to cool to room temperature, add lid and put in the refrigerator.