Here at Peas of Mind, we pride ourselves on getting kids to eat their veggies. Whether
we’re loading up pizza with hidden veggies or turning a broccoli floret into a tasty French fry, we’ve made it our mission to make it easy for you to get your kiddos to eat their daily dose of veggies. This month we’re taking a kid classic and reinventing it into a healthy, satisfy and crunchy afterschool snack. This month’s recipea is the VEGGIE PICKLE and the perfect activity for you and your kiddos on a rainy spring day and delicious side dish at a sunny picnic.
The great thing about our reinvented pickles is that they’re easy to prepare and can last up to a month in your refrigerator (the longer they’re in your fridge, the better they’ll taste).
On your mark, get set, Pickle!
About 4 cups of your favorite vegetables, raw and chopped into large bite size pieces (carrots, cauliflower, green beans, onions and turnips are all delicious).
1 Tbsp dill seeds
1 Tbsp coriander
2 Tbsp mustard seeds
3 Tbsp kosher salt
2 Tbsp sugar
5 cloves of garlic
2 cups white vinegar
2 cups water
Put garlic and bite size vegetables into a quart size jar (make sure to leave about 1 inch at the top of the jar) and set aside. In a medium saucepan combine vinegar and water and bring to a boil. Reduce to medium heat and add dill seeds, mustard seeds, peppercorns, bay leaf, salt and sugar. Stir until dissolved. Turn off heat and let cool until the brine is at room temperature. Pour room temperature brine into the quart jar making sure that all of the vegetables are covered with the mixture and tightly twist on the lid. Shake everything together (this is a fun thing for your little ones to do) and leave in the refrigerator to “pickle” for at least 24 hours. Pickles will be PERFECT after about 5 days.