Pickled Carrots and Radishes

I really do love going to the local farmer's markets. The colors of the fruits and vegetables are so much more vibrant than those of the fruits and vegetables in the large chain grocery stores. You can see, smell, and taste the freshness of the produce from the farmer's markets. That being said, this is another recipe inspired by the Macon Vegans Vegan on a Budget Recipe Idea Challenge.

Ingredients

1/2 lb Carrots

1/4 lb Radishes

Green Bunch Onions

1/4 c Apple Cider Vinegar

2 Tbsp evaporated sugar cane juice

1 Tbsp maple syrup

Salt to Taste

This is Mulberry Market at Tattnall Square Park in Macon, Ga. The vendors are so knowledgable about their products. It's always not only a pleasurable, but an educational experience.

The beautiful carrots and radishes came from Vesterfield Farms in Cochran, Ga. We're lucky to have them at Mulberry Market on Wednesdays. We're also lucky to have Rag and Frass Farms, where the onions came from.

Directions

Slice the carrots and radishes very thin (use a vegetable peeler to get the desired thickness)

Slice the onions

In a bowl, mix the rest of the ingredients

Add carrots and radishes

Marinade a minimum of 1 hour (best after an overnight marinade)

I hope you enjoy this simple pickle. You can serve it with practically anything. Use it in a sandwich or veggie burger or top a salad or some grilled veggies with it.

Like and leave us a comment. Let us know how yours turned out and what you did differently. Subscribe to our blog so you don't miss out.