To me, this is what pickled vegetables embody. With a little forethought, you’ll always have that sandwich elevating touch ready to go. Whether it’s for a Super Bowl snack or a mid-day lunch break, these babies will make sure your meal is far from pedestrian.
Pickled Vegetables, a sandwich condiment go-to
1 Jícama root, peeled, and sliced thinly
3 large carrots, peeled and sliced thinly
2 bell pepper, seeded and sliced thinly (I prefer yellow, orange or red)
½ onion, sliced thinly
1 jalapeno, seeded and sliced thinly
½ cup white wine vinegar
½ tsp salt
2 cloves garlic, minced
Combine all of the ingredients in a large bowl. Toss to fully incorporate and marinate for at least 2 hours before serving.
Enjoy as a garnish on a sandwich or use sparingly in a salad for a little kick of acid.
Note: Refrigerate and enjoy for up to one week in a sealed container.