Crunchy, fermented and great for your gut, homemade pickles are a perfect snack or side dish to your fave summertime foods - but pickling is a long, arduous process when done the old-fashioned way. We stepped into the kitchen with Meredith Baird, chef, cookbook author and coconut kitchen queen, to try our hand at 'quick pickles' earlier this month and these beet-stained carrots are the gorgeous result.
Quick pickles can be made overnight (read: way more often!) using almost any veggie and a bit of salt. We love this method for keeping our veggie intake high - and varied. Grabbed something from the farmer's market and don't know what to do with it? Quick pickling is the perfect way to preserve. Try them for yourself below and grab the ultimate accompaniment, also from our day with Meredith, this fizzy and gut-friendly coconut water kefir. Capture the best flavors of the season with the simple step-by-step below...
The post How To Make Easy Sweet + Sour Quick Pickles (And Why You Should) appeared first on The Chalkboard.
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