Pickled and “Cultured” Veggies not only add delicious flavor to any salad or sandwich, but pack a powerful, probiotic punch to keep your digestive tract on track.

What are Probiotics? They are the good bugs in your system that help keep the bad bugs at bay. Keeping our digestive systems healthy and alive with good bacteria is integral to our overall good health. If we are not digesting our foods easily and efficiently, all kinds of problems begin to emerge, leaving us vulnerable to disease, low energy, and weight gain.

You can buy various sauerkrauts and cultured salads at Whole Foods and other Natural Food Markets (in the refrigerated section), but you can also make your own yummy culture-loving condiments at home. Apple Cider Vinegar is a wonderful vinegar to use for this purpose.

Below are 2 easy recipes to try. And, though “pickling with vinegar” is not the same thing as the “cultured process”, Apple Cider Vinegar is great for making your body more alkaline, which in turn, creates a more healthy environment for the existing “good” bacteria in your system to survive and thrive.

Here are my favorite, easy to make, Pickled Onion and Cucumber Recipes. But, feel free to play and experiment with other raw veggies like carrots, cauliflower, beets, and cabbage.

Pickled Onions

I large red or white sweet onion sliced

1 Tabl.  Ume Plum Vinegar

1 Tabl. Apple Cider Vinegar

Dash of sea salt, optional

Mix all ingredients in a container. Let marinate in the frig, and enjoy the next day on your favorite sandwiches or salads. These are particularly good on a sprouted bean salad mixed with a little quinoa, tossed your tuna salad, or even topped on a healthy homemade pizza.

Pickled Cucumbers

1 Large organic cucumber, unpeeled (the peel has all the good nutrition)

1 Tabl.  Ume Plum Vinegar

1 Tabl. Apple Cider Vinegar

1 Teas Agave, optional (in case you like sweet pickles)

Dash of sea salt

Mix all ingredients in a container. Let marinate in the frig, and enjoy the next day on your favorite sandwiches or salads.