Easy Tamari Pickles
Prep time: 10 mins
Total time: 10 mins
  • 5-6 tbsp tamari or shoyu
  • ¼ cup apple cider vinegar
  • 1 cup of water
  • 3 cups of sliced vegetables (I used beet, carrot, fennel, zucchini, green bean and celery)
  1. In a small bowl, combine tamari or shoyu with vinegar and water.
  2. Pack vegetables in a glass jar and add liquid mixture. Make sure the veggies are fully submerged in the brine.
  3. Cover with a cheesecloth and use twine to hold it tight. Leave at room temperature for 1 day and then store in the fridge. After 1 day, they'll be ready to eat. Enjoy!
Pickles will keep for up to 10 days in the fridge.
Recipe by Green Evi at http://greenevi.com/easy-tamari-pickles-cookbook-giveaway/