I got a HUGE basket of delicious product from Melissa's this week as I was working on some new Whole30 friendly recipes and the first thing that jumped out at me were these delicious little carrots that were sharp and a bit peppery tasting, and of course the adorable mini onions, in red, white, and sweet varieties. I pulled them out decided to make an easy topping to keep on hand for my meals this week.
I've been loving different types of relish on top of my burgers and open faced sandwiches so I figured I could do a quick pickle/marinade for some veggies of my own. The great part about this is I can control everything going into it, so I know there are no added sugars. If you're buying pre-made relish, be sure to check your ingredient lists before eating them during your Whole30. Since this is just a quick pickle, we're not actually facto-fermenting them, so it's great also to eat Whole30 Approved probiotic rich relish like Farmhouse Culture makes.
Start with 1 medium sized jar, a pint sized Mason jar works perfectly fine.
Take a handful of carrots, and grate them over the jar. I used a small cheese grater, so I got a good workout in ;) This should yield lots of little shreds. You can do larger ones, if your prefer, for more of a crunch in your relish.
Next, slice a couple pieces of onion very finely, then dice and add to the carrot mixture. I used about 1 part onion to 9 parts carrot.
Drizzle the mixture with a tiny bit of olive oil, then pour in some vinegar till the jar is halfway filled. Top off with a little bit of water, bringing the liquid about 3/4 of the way up the jar. Finally add a dash of salt, then 1 to 2 teaspoons of an herby seasoning blend, like any of Spice Cave's Whole30 Approved seasonings or Primal Palate's AIP spice blends.
Refrigerate for a few hours before using.
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