Beets are the perfect vegetable delivery service, but if you’re thinking that means you’ll get the most out of your pickles, you’re wrong.
Beets aren’t exactly the most nutritious of vegetables, but they can be a great substitute for a variety of other vegetables, such as cabbage and radishes, according to the United States Department of Agriculture.
You can even use them in soups, salads, and even dips, because they are a source of vitamins A and E and fiber.
Vegetables aren’t just pickled either, according in the USDA, because their flavor makes them a good source of flavor-boosting minerals such as manganese and zinc.
The USDA says they also contain vitamin C, vitamin B-6, and iron.
While it’s not uncommon for vegans to skip pickling vegetables for their pickles because they can easily be frozen, there are plenty of pickling products available that can be cooked and served without being pickled.
Pickling cucumbers, cabbage, radishes and beets are all great for making pickles with, according the USDA.
They’re also a great source of fiber.
For instance, they’re a great replacement for whole-grain bread because they’re so nutrient dense, which is why they’re used in the same recipe.
If you want to get more vegetables in your pickle, check out this easy vegan pickle recipe.
Read More , but if pickles are your thing, here are a few easy ways to make veggie-friendly pickles at home:1.
Make a pickle sauce with vinegar, sugar, salt, lemon juice, and lime juice.
The vinegar will help to make the pickles creamy and sweet, which makes them easier to slice.2.
Use vinegar-sugar pickle mix to make pickle batter.
Pickle batter makes for a great topping for salads, wraps, or sandwiches.3.
Combine the vinegar and sugar in a saucepan, and bring to a boil over medium heat.
Turn off the heat and let the mixture sit for about 5 minutes.4.
Once the mixture has cooled to room temperature, pour the mixture into the prepared pickle jars and seal them in the refrigerator.
Once they’re sealed, it’s time to prepare your pickled vegetables.1.
Use a food processor to chop your pickling cucumber and radish into smaller pieces, then place them in a food-safe bowl.
Set aside.2 and 3.
Combine 1 cup of water, 1/4 cup of sugar, and 1 tablespoon of lemon juice in a small saucepan over medium-high heat.
Add the cucumber, radish, and vinegar and cook, stirring constantly, until the cucumbers are tender, about 2 minutes.
Let the mixture cool for about 20 minutes.
Add 2 tablespoons of lemon zest to the mixture and stir to combine.
Add salt and pepper to taste and serve with the cucunas.