As a child, I remember countless summer days playing in my Granny’s back yard, wading through the creek or swimming in the pool. She always had fresh, cool food on hand in the house for when we decided to run in and say we were hungry! This raw vegetable marinade was a staple in her home, and made by many of our family members for gatherings. I even remember the large, yellow Tupperware bowl she would use, with a clear-ish lid to hold them. She wrote her recipe out for me in a cookbook she gifted me one year at Christmas. It is one of my most prized possessions and I love seeing her handwriting every time I pull it out.
This recipe is for the “pickled” lover, and a great way to reap the benefits of eating raw vegetables. I personally find it hard to enjoy my broccoli and cauliflower raw, but cooking it can also diminish the nutrients. I feel like I’m getting all the good – with a punch of flavor at the same time! You’ll see the recipe below with some healthy substitutions. I hope you enjoy this family staple, and add it to your summer recipe rotation!
Raw Vegetable Marinade
1 Cup Vinegar
½ Cup Oil (olive oil with a light taste is what I choose)
1 T salt (I use “No Salt” as a sodium free substitute)
1 tsp Pepper
1 T Garlic Powder
1 T Dill Weed
1 T Sugar (We use Truvia in our home)
Mix and Pour over any vegetables you like:
These are the vegetables I use, but any variety works. I’ve made them with baby carrots and celery as well. Enjoy by itself, over salad greens, as a side dish to your grilled meat or over cottage cheese!
XX – Mary
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