Ingredients
Directions
To prepare the pickled vegetables, in a medium bowl, add all the ingredients and toss together well. Allow to pickle for at least one hour or overnight in the refrigerator.
Store in a sealed container in the refrigerator for up to one month.
Chef's Notes
Substitutions
Use other vegetables in place of the carrots and cauliflower, such as red peppers, okra, radish, cucumber, or anything else from your garden!
Instead of rice vinegar, use another type of vinegar like red wine vinegar or apple cider vinegar. The idea here is to have an acid so any acidic kinds of vinegar would work.
Instead of cilantro, use parsley, basil, chives, or dill.
Sugar-free
Omit the maple.
Add water to date paste to make it a maple-like consistency, and add a tablespoon of date paste in place of maple syrup.
How to use the pickled carrots and cauliflower
Make a hummus wrap and add the pickled veggies.
Add to a veggie burger.
Enjoy as part of a grain bowl.
Make into tacos with beans, greens, and avocado.
Top on avocado toast.
Enjoy as a crunchy snack by themselves.
Display as crudites alongside hummus or another veggie dip.
Ingredients
Directions
To prepare the pickled vegetables, in a medium bowl, add all the ingredients and toss together well. Allow to pickle for at least one hour or overnight in the refrigerator.
Store in a sealed container in the refrigerator for up to one month.
