Pickled Vegetables

Ingredients

Prep time: 30 minutes

Cooking time: 1-5 days

• Root vegetables (we used turnips and carrots)

• 1 purple onion

• 2 cloves of garlic

• 1/4c Kosher Salt

• 1c white vinegar

• 2c water

• 2 bay leaves

• mason jar

Preparation

1. Peel root vegetables and julienne

2. Peel and crush the garlic with the back of a knife (no need to chop)

3. Add the water, vinegar, and salt to the mason jar. Cover and shake until salt is dissolved.

4. Add in bay leaves, garlic, and vegetables (do this over the sink and the jar may overflow, but that’s ok?)

5. Place in the fridge at least overnight and up to 5 days, stirring/shaking the jar 1-2 times per day.