Pickled vegetables + herbal tea Remedium n.6 – Relax

If you love to experiment, this is the recipe for you. Even more so if you are looking for something new to bring to the table other than the usual baked, grilled or sautéed vegetables. Making a pickled preserve is a healthy way to store leftovers and to enjoy them in an unconventional way. The recipe is quite easy and the part that actively involves you is really minimal (what is needed is some waiting time while the magic happens in the refrigerator), so much so that you will wonder why you have never made it before.

To make this recipe even more intriguing and original, we relied on our collaborator, Julia. S If the pickling process is nothing more than resting some vegetables in an acidic liquid such as vinegar or wine, in ours you will find that trick that will give an even richer taste to the vegetables you choose to use. As with other recipes that Julia has come up with (such as the one for oatmeal or the chia drink)  the zero-waste principle applies also to this one: the mix of ingredients from a teabag of Remedium n.6 – Relax that you will have already used – will flavor your vegetables. 

The super fresh flavor of this recipe can make a great accompaniment to a barbecue or outdoor picnic. In fact, Julia calls it a summer recipe because of its flavors and color palette. Maybe we’re incurable optimists, but we’re willing to bet you’ll fall in love with this recipe and will want to repeat it over and over again. And here’s the kicker: you’ll never get tired of it, because it works with all seasonal vegetables!

Ingredients

• 1 used Remedium n.6 – Relax teabag
• Filtered water
• Rice vinegar 
• 1 cucumber
• 1 bunch of radish
• 1 small shallot  
• 1 tablespoon salt

Method 

1. Prep the veggies; cut the cucumber into spears (smaller cucumbers work best for this) and half or quarter the radishes and shallot. 
2. Place your used Relax teabag into the jar. 
3. Arrange your vegetables in a glass jar. Then, fill the jar halfway with rice vinegar. Note: if you are using unseasoned rice vinegar, add a teaspoon of salt and stir well before pouring the vinegar into the jar. 
4. Fill up the remaining half of the jar with filtered water (roughly a 1:1 ratio of vinegar to water), making sure the tops of the vegetables are completely submerged. 
5. Close the lid and refrigerate for 1 day. The next day, remove the teabag. Enjoy your quick pickles for up to 3-4 days. Try this recipe using any summer vegetables of your choice!