A simple recipe to pickle sad or wilted vegetables, turning them into a delicious addition for salads, guacamole, wraps, and sandwiches, while also helping to reduce food waste. The pickled vegetables last for 3 weeks in the refrigerator.
1. Build your brine by combining 1/2 cup water, 2/3 cup white vinegar OR apple cider vinegar, 1 tablespoon pure maple syrup or cane sugar, 1 + 1/2 teaspoon sea salt, and 2 bay leaves.
2. Slice and dice your desired vegetables and place them in a glass jar with a tight-fitting lid.
3. Pour the brine over the veggies and refrigerate. Optional: For best results, you may bring the brine ingredients to a slow simmer, then pour the warm brine over the vegetables in the glass jar. The pickled vegetables will last for 3 weeks in the refrigerator.
