1 Minute Keto Success Pickled Veggies
INGREDIENTS:
Cucumbers:
- 30 Small cucumbers fresh and firm
- 1 Dozen pearl onions
- 1/4 Red pepper chopped finely
- 1/2 Cup Coarse Pink Himalayan Salt
- 2 Quarts boiled water
- 2 Cloves garlic
- 2 Bay leaves
- 5 Sprigs of dill
Cauliflower:
- 1 Cauliflower
- 1 Quart boiling water
- 1/4 Cup avocado oil
- 1/4 Red pepper diced
- 4 Bulgarian peppers
- 1 Tsp ginger grated
- 1 Clove garlic crushed
- 1 Pinch powdered coriander
- 1 Tbs Pink Himalayan Salt
Sauerkraut:
- 6 Pounds cabbage
- 2 Tbs Pink Himalayan Salt
- 3 Tsp Apple cider vinegar
- 12 Small pearl onions peeled
INSTRUCTIONS:
Cucumbers:
- Wash and dry cucumbers
- Peel pearl onions
- Place cucumbers and onions in jar
- Add salt to hot water in a bowl and allow to dissolve while stirring
- Allow to cool
- Add pepper, garlic and bay leaves
- Pour liquid mixture over cucumbers
- Place dill on top
- The liquid should completely cover the cucumbers
- Cover jar with cheesecloth and string or rubber band
- Keep one week in a pantry or cool area
- If it is preferred to enjoy a more crisp and brighter green pickle, enjoy after 5 days and refrigerate with a sealed lid
Cauliflower
- Separate florets
- Place at bottom of jar all ingredients
- Cover with airtight lid
- Allow to stand one week in the refrigerator
Sauerkraut:
- Separate leaves
- Pile on top of each other and shred finely
- Reserve a few large leaves
- Place all shredded cabbage and onions in jar
- Top with leaves to cover
- Boil water
- Pour to top of jar
- Add salt and vinegar and stir well
- Cover with cheesecloth and string or rubber band and plate on top
- Set aside for two weeks and place lid after and keep in refrigerator