Pickled Mixed Vegetables

In my mom’s kitchen, pickled lemon was an essential ingredient. As a child, I remember the sun’s rays shining through the window in the laundry room. The shelves were always lined with jars filled with a colorful variety of pickled vegetables and lemons. My favorite was the pickled lemons, sour and salty with a touch of spiciness. They are delicious as a snack or add-on to a salad. My mom used to add them to recipes such as soups, salads, and baked fish for a punch of flavor.

Lemon, is a powerful antioxidant and anti-inflammatory, rich in vitamin and minerals, and a good source of probiotics. Drinking water with freshly squeezed lemon juice, especially in the morning, assists with flushing out toxins from the body.

Mint, chewing fresh mint leaves helps digestion and helps to refresh the mouth and remove bad breath.

Iced tea made with fresh mint leaves, cold water, and freshly squeezed lemon juice is cooling on a hot summer day.

To sterilize jars for pickles, first wash them in hot, soapy water and rinse well. Then, place them in a large pot of boiling water for at least 10 minutes. Remove the jars from the water with tongs and let them cool before filling them with your pickle ingredients.

Mom’s Pickled Lemons

MAKES: ONE 16oz

MASON JAR

PREP + ASSEMBLY TIME:

15 MINUTES

One 16oz mason jars, sterilized

10 medium lemons

(if not organic soak in boiling

water briefly to remove wax)

½ cup fresh mint leaves

6 crushed garlic cloves

4 cardamom pods crushed

½ cup of filtered water

¼ cup extra virgin cold pressed

unrefined olive oil

1 teaspoon kosher salt

Instructions:

1. Wash lemons with soap and scrub thoroughly with a vegetable brush.

2. Use a sharp knife to slice 6 lemons about 1/4” thin, remove the seeds and set them aside.

3. Place the lemon slices inside the jar on top of each other using utility tongs, filling the mason jar halfway.

Add half of the mint leaves, half of the garlic and two cardamom pods on top of the lemon and continue placing the rest of the slices one by one on top of each other until you fill up the jar to just below the neck of the glass jar.

4. Juice the remaining four lemons, about ¼ cup of lemon juice, and set aside.

5. In a large glass measuring cup, mix the water, lemon juice, oil and salt. Taste and adjust seasonings if

desired. Pour over the lemons in the jar. Add the remaining garlic, cardamom, and mint leaves to the

top. Press down the lemons with a teaspoon, adding more of the lemon juice mixture to cover the

lemons.

6. Close tightly, shake the jar, and place it on the kitchen counter or next to a window for 3 days, then

transfer to the fridge. Once a day, shake the jar to ensure the pickles are covered with the lemon juice mixture.

7. Store in the fridge for up to two weeks.

Pickled Red Onion with Cucumbers

The pickles are crispy, salty, slightly sweet and a little sour, super easy

to make and the best addition to salads, veggie patties, roasted cabbage

and more. It truly enhances any dish.

MAKES: TWO 16oz

MASON JARS (STERILIZED)

PREP + COOK TIME:

15 MINUTES

You will need a food processor or mandoline slicer

Two 16oz mason jars, sterilized

2 red onions peeled and washed

4 cucumbers

2 cups of boiling water (boil the water right before assembling)

½ cup + 2 tablespoons of apple cider vinegar

2 tablespoons maple syrup (optional)

2 teaspoons Himalayan salt

2 dried bay leaves

1. Cut each onion into four. Thinly slice the onion using a sharp knife or

the slicing disk in a food processor or a mandoline slicer. Transfer to a

large bowl, set aside.

2. Thinly slice the cucumber and transfer to a separate bowl.

3. Assembly. Using utility tongs, fill each jar with 3/4 cup of onion, press

the onion down, and add ½ cup of sliced cucumber. Repeat layers

ending with onion on the top.

4. Mix the boiling water, apple cider vinegar, maple syrup, salt, and bay

leaves in a measuring cup. Stir for one minute to combine and allow

salt to dissolve. Slowly pour the water mixture over the pickles in the

jar, allowing the liquid to settle in place and then add more liquid to

the top. Let it cool for about 5 minutes, then close tightly and shake

the jar to evenly coat the pickles with the water-vinegar mixture. The

onions are ready to eat.

5. Store in the fridge for up to 2 weeks.

Rainbow Carrots with Amba

Pickled vegetables make for a terrific addition to any meal or snack. In addition, this easy-to-make treat is excellent for gut health! Mixing high-quality Amba powder spices with freshly squeezed lemon juice and olive oil (or even just with water) results in a rich and hypnotizing flavor. Amba has its roots and origin in South Indian cuisine. This is a fun and colorful salad. Great served with falafel balls and salads. Also, delicious served with quinoa pilaf and on top of roasted cabbage. Eat and feel the magic.

MAKES: TWO 12oz MASON JARS

PREP TIME: 30 MINUTES

You will need a julienne

vegetable peeler if available

or sharp knife Two 12oz mason jars sterilized

2 large orange carrots, peeled

2 large white carrots, peeled

2 large red carrots, peeled

3 garlic cloves minced

3 tablespoons of Amba powder spice (see note)

½ teaspoon kosher salt

½ cup freshly squeezed lemon juice

¼ cup olive oil

1. Prepare the carrots. If using a julienne vegetable peeler, peel the carrots making strips, and then cut them in half if they are too long.

2. Combine the garlic, Amba powder, salt, lemon juice, and oil in a large measuring cup and mix the ingredients thoroughly. Taste and add more spices to your preference.

3. Transfer the carrots to the mason jar, cover the lid tightly, refrigerate, and enjoy for up to one week. Shake before serving.

Note • Amba means Mango in South Indian cuisine. The powder is made from dried ground mango, ground fenugreek seeds, lemon salt, salt, and turmeric. The taste of the Amba is sour and spicy. Mixing 1 teaspoon of Amba with water makes a great dressing for salad or falafel. Amba’s unique scent can sometimes be secreted in sweat.