It’s that time of the summer when it’s impossibly warm and cool all at once. The pinnacle of weather. It’s time to harvest your garden veggies that you’ve been watching grow for the last three months from tiny buds. All you want to do is bottle up this summer feeling to keep you warm and energized through the winter. So let’s do it together! Let’s make Kombucha pickled vegetables, with all the gut health benefits of kombucha and all the feelings of summer.
Kombucha Pickled Vegetables
Makes: 1 x 500g jar
Prep time: 15 minutes
Cooking time: NA
2 medium red onions (or 3 cups of any thinly sliced vegetable…cucumber, radish, carrot etc)
1 cup apple cider vinegar
½ teaspoon black peppercorns
¼ teaspoon mustard seeds
½ teaspoon sea salt
1 teaspoon rice malt syrup (optional)
1 cup Remedy Kombucha, flavor of your choice!
Add the apple cider vinegar, sea salt and rice malt syrup to a small saucepan over medium heat, bringing to a simmer. Stir through until salt has dissolved. Remove from the heat and add in the vegetables, black peppercorns and mustard seeds. Toss all together and allow to cool.
Once cooled, stir through the Remedy kombucha drink and transfer to jars, packing the onions (or other vegetable) into the jar tightly. Allow to rest for 1 hour, then transfer to the fridge to store.