Quick Pickled Vegetables

Crisp, tangy quick pickles made with Sarbu raw Apple Cider Vinegar ready in under an hour and perfect as a crunchy side or topping.

INGREDIENTS

• 2 carrots, peeled and cut into thin sticks
• 1 cucumber, cut into thin sticks or rounds
• 1 green chili, sliced (adjust to taste)
• 150 milliliters Sarbu Apple Cider Vinegar
• 150 milliliters water
• 1 tablespoons sugar
• 1 tablespoons salt
• 1 garlic clove, lightly crushed (optional)

STEPS

1. Pack the vegetables: Pack 2 carrots, peeled and cut into thin sticks, 1 cucumber, cut into thin sticks or rounds, and 1 green chili, sliced (adjust to taste) tightly into a clean glass jar.

2. Mix the brine: In a small bowl or jug, shake the Sarbu ACV bottle to mix in the mother, then combine 150 milliliters Sarbu Apple Cider Vinegar with 150 milliliters water.

3. Dissolve sugar and salt: Stir in 1 tablespoons sugar and 1 tablespoons salt until fully dissolved. Add 1 garlic clove, lightly crushed (optional) if using.

4. Pour over vegetables: Pour the brine over the vegetables, making sure everything is fully submerged. Top up with extra water if needed.

5. Let it sit: Seal the jar and let it sit at room temperature for 1 hour before using, or refrigerate for a crisper, deeper-flavored pickle.

6. Store and serve: Store in the fridge in a sealed jar for up to 2 weeks. Serve as a side, snack, or topping for sandwiches and grilled dishes.

NOTES

Ready to eat after 1 hour, but best after a few hours in the fridge once the flavors settle. Keeps well in a sealed jar in the fridge for up to 2 weeks. Great alongside grilled dishes, in sandwiches and wraps, or as a crunchy snack on their own.