Pickled Fruits and Veggies
These crunchy pickled fruits and veggies are perfect for adding a tangy twist to salads or sandwiches, especially as a substitute for hard-to-find relish without high-fructose corn syrup.
Equipment
- Medium-size saucepan, Knife, Chopping board
Ingredients
- 2¼ cups 270 g diced celery
- 1¼ cups 160 g chopped carrot
- ½ cup 80 g chopped red onion
- ⅔ cup 160 ml apple cider vinegar
- ⅓ cup 59 g chopped dates
- ⅓ cup 53 g raisins
- 1 teaspoon dried thyme
- ¼ teaspoon ground cinnamon
Instructions
- Combine all the ingredients in a medium-size saucepan.
- Bring to a boil.
- Cover, lower the heat, and simmer for 20 minutes.
- Let cool before using and storing.
Notes / Tips / Wine Advice:
Serving Tip:
Serve the pickled fruits and veggies alongside grilled meats or roasted vegetables for an extra burst of flavor. They also make a great topping for sandwiches or burgers, adding crunch and tang!
Wine Advice:
A crisp, dry white wine like Sauvignon Blanc or a light rosé pairs wonderfully with these tangy pickled veggies. The acidity of the wine complements the vinegar in the pickles, creating a balanced flavor profile.
Nutritional Information
Calories: 123.5 kcal | Carbohydrates: 29.8 g | Protein: 2 g | Fat: 0.2 g | Fiber: 4.3 g | Sugar: 20.9 g | Salt: 0.04 mg
