I was inspired to make this after spending three months on the Galapagos Islands with my partner. Vegetables are not abundant there, especially in restaurants but there is almost always a jar of pickled vegetables on the tables. I would load up my plate with the pickle for both the flavor and for any scrap of vegetable I could hope for!
This is a great condiment to have in the fridge to add to salads for extra bite and nutrient density. Make as much as you like and store it in an airtight jar in the fridge. It can last up to a few months but you’ll likely eat it long before then!
- 1 cup organic apple cider vinegar
- 1 onion
- 1/2 red pepper
- 3 radishes
- 1/2 kohlrabi (optional)
- 3 cloves of garlic
- 1 tsp desert or rock salt
- A sprig of thyme, a bay leaf or any herb of your choice
Thinly slice all your vegetables (as thin as you can!). In a small saucepan, add all the ingredients and bring it to the boil. Once boiling, simmer on a low heat for 10 minutes. Let it cool and pour into a jar for storing.