Written by: Emma – Our in-house AASDN-Certified Nutrition Specialist
Made using ingredients from Garden Box delivered May 14, 2015
An under 20 minute recipe that can be your go-to lunch for the week. It uses just about any veggies you have stocked in your pantry, but especially those from your Farm Table box!
Ingredients:
1 cucumber, quartered
1 stalk asparagus, chopped into 2 inch strips
1 tomato, skinned
2 spring onions, sliced thinly
2 cups water
1/2 cup Bragg’s apple cider vinegar
2 tsp coconut palm sugar
1 tsp salt
4 TBS mustard seeds
any fresh herbs to top (rosemary, cilantro, basil, thyme, etc.)
2- 8oz Mason jars
Directions:
Wash and cut all veggies. Place 1/2 of each into a mason jar with 2 TBS mustard seeds. In a saucepan, place all pickling juice ingredients (water, apple cider vinegar, sugar and salt) and bring to a boil. Simmer for 2-3 more minutes. Add the juice each mason jar. Top each jar with fresh herbs. Allow to cool before placing into the fridge.
Add to protein for a complete meal!
