Homemade Pickled Veggies - PCOS-Friendly Recipe

Servings: 4

Lunch

This Homemade Pickled Veggies is a PCOS-friendly recipe.

Nutrition per Serving

0 Calories

0g Protein

0g Carbs

0g Fat

Ingredients

8 cups of mixed vegetables (recommended: carrots, celery, beets, cauliflower)
2 cloves garlic
1 tablespoon dill seeds
1 tablespoon mustard seeds
1 tablespoon coriander seeds
1 tablespoon black peppercorn
3 sprigs fresh rosemary
2 1/2 cups sugar
3 cups white vinegar
2 cups water

Instructions

For the pickled vegetables: Bring a large pot of salted water to a boil over high heat. Fill a large bowl with ice and water and set aside. Place the vegetables in the boiling water and let cook until vibrant in color, but still firm, about 1 minute. Transfer the vegetables to a prepared ice bath, let sit until cool and drain. Transfer the blanched vegetables to a clean jar* (or jars) with the garlic. Top with spices and herbs, and set aside.
For the marinade: Combine the sugar, vinegar and water in a large saucepan over medium-high heat. Cook until the mixture comes to just under a boil. Pour the mixture directly over the vegetables and seasonings. Allow to cool to room temperature, cap, and refrigerate. Store refrigerated for at least 48 hours and for up to 1 month.

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Frequently Asked Questions

Is Homemade Pickled Veggies good for PCOS?

Yes, this Homemade Pickled Veggies recipe is designed to be PCOS-friendly., it supports balanced blood sugar and hormonal health.

Can I eat this for Lunch with PCOS?

Yes, this recipe works well as a PCOS-friendly Lunch. Pair it with other PCOS-friendly foods throughout the day for balanced nutrition.

How do I fit this recipe into a PCOS meal plan?

This recipe can be part of a structured PCOS meal plan. It makes 4 servings, making it great for meal prep. For a complete weekly plan tailored to your PCOS type, take our free 60-second quiz at pcosmealplanner.com/pcos-quiz to get a personalized 7-day meal plan.

Comments

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