Quick Pickled Onions & Carrots Recipe

Much like my homemade Agua Fresca, I often find myself missing the times I lived in Houston, TX. From eating Texas BBQ to Mexican food, you can rest assured that your meal includes pickled veggies. During COVID, I have had a craving for alternative snacks, so I've been making a lot of pickled onions and carrots. Over the years, since living in Houston, I believe I have perfected the flavor of my pickling brine.
The recipe is super inexpensive and healthy, especially for our gut health.
Here's what you'll need:
  • 16 ounce Mason Jar
  • 1/2 cup Apple Cider Vinegar
  • 1/2 cup White Distilled Vinegar
  • 1/4 cup Rice Vinegar
  • 1/4 cup Water
  • 1/2 Red Onion, sliced
  • 3 Carrots, sliced
  • 1 tsp Garlic, minced
  • 1 tsp Ginger, minced
  • 1 tsp Raw Honey
  • 1 Bay Leaf
  • Seasonings (1 tsp each): Cracked Black Peppercorn, Pink Himalayan Salt, Garlic Salt, Mustard Seed, Cilantro Flakes, and Ground Dill
Directions:
  • Place sliced onions and carrots in a jar.
  • Bring all other ingredients to a slow simmer. This is your pickling brine.
  • Pour brine over veggies, filling to the top. 
  • Seal the jar and place in the refrigerator. They will be ready to consume overnight, for up to a three months.
  • Serve your pickled veggies with dishes like tacos, on burgers or eat alone. Enjoy!