Ingredients
Scale
- 5–6 tbsp tamari or shoyu
- 1/4 cup apple cider vinegar
- 1 cup of water
- 3 cups of sliced vegetables (I used beet, carrot, fennel, zucchini, green bean and celery)
Instructions
- In a small bowl, combine tamari or shoyu with vinegar and water.
- Pack vegetables in a glass jar and add liquid mixture. Make sure the veggies are fully submerged in the brine.
- 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!
Notes
Pickles will keep for up to 10 days in the fridge.
- Prep Time: 10 mins
- Category: Snack