Easy Pickled Carrots and Jalapeños. Vegan. GF.

I don’t know about you but I’m a huge pickle fan!  Actually anything (or almost) I could devour.  These are great for an appetizer board with other veggies/dips for summer parties.  Great with sandwiches or veggie burgers.  You can use whatever vegetables you prefer in this recipe too.  Cauliflower works great!  Fix it and forget it.  The longer they sit the better the flavors develop.  I created this recipe with my running guru as my inspiration…. I hope you love these x444.

Ingredients:

Mix of fresh slices (3 carrots and 8 jalapeños) – sliced and remove the seeds if you don’t wish for it to be spicy
8 garlic cloves
1 cup of apple cider vinegar (I used Bragg’s)
1 cup of water
3 tablespoons of maple syrup
2 teaspoons of salt
1 teaspoons of red pepper flakes
1 teaspoons of mustard seeds

Directions:

Slice your veggies about the same size so they pickle in about the same time.  Add your veggies to a glass container with a good sealed lid.  I like to use Weck’s jars.  Place carrots, jalapeños and garlic cloves into the bottom of the jar.

In a small saucepan, add your cider vinegar, water, syrup, salt, red pepper flakes and mustard seeds.  Bring that to a boil and whisk to combine.  Once boiling, reduce the heat and let that simmer for another 2 minutes or so.  Then remove and pour over your veggies.  I let that stand for about 20 minutes and then place the lid on and refrigerate for up to 2 weeks.  The flavors will develop over the upcoming days but are ready to eat within 2 days.

My recap for the crazy week I’ve been having is as follows…
Sunday: 21 hilly cycling miles
Monday: 6.23 treadmill miles/strength
Tuesday: 9 treadmill miles
Wednesday: 12 slower/tired miles outdoor (4:45 am)
Thursday:  Requiring a mental and physical health day so I decided to rest my legs and take today off because I loaded them up with higher back-to-back mileage.  Will resume Friday.

That’s it from here.  Back to the kitchen and then a swim meet.  Have a great day!

— Knead to Cook