Pickled Carrots, Collard Greens, and Red Onion
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Recipe type: Appetizer
Prep time: 
Cook time: 
Total time: 
 
Ingredients
For the carrots:
  • 3 large carrots, peeled and cut into ½ inch strips
  • ¾ cup white vinegar
  • 3 tablespoons maple syrup
  • 2 teaspoons kosher salt
For the collard greens:
  • 1¼ cup apple cider vinegar
  • 1¼ cup water
  • 1 teaspoon fennel seed
  • 1 teaspoon red chili flakes
  • 1 teaspoon salt
  • 1 tablespoon honey
  • ½ pound collard greens, cut into strips
For the red onion:
  • 1 red onion, sliced thin
  • ¾ cup white vinegar
  • 3 tablespoons maple syrup
  • 2 teaspoons kosher salt
  • 4 garlic cloves, whole
  • 1 bay leaf
Instructions
To make the carrots:
  1. In a small saucepan, bring vinegar, maple syrup, and salt to a simmer. Add carrots and cook for 2-3 minutes. Remove from heat, let cool, and transfer to a jar. Refrigerate for at least an hour before serving.
  2. Carrots will keep in fridge for up to two weeks.
To make the collard greens:
  1. In a medium saucepan, bring vinegar, water, fennel seed, red chili flakes, salt, and honey to a simmer. Add greens and stir until they wilt. Cook for 5 minutes over low heat. Remove from heat, let cool, and transfer to jar. Refrigerate for at least an hour before serving.
  2. Greens will keep in fridge for up to two weeks.
To make the red onions:
  1. In a small saucepan, bring vinegar, maple syrup, and salt to a simmer. Add garlic and red onion and cook for 2-3 minutes. Remove from heat, let cool, and transfer to a jar. Refrigerate for at least an hour before serving.
  2. Red onions will keep in fridge for up to two weeks.
Recipe by Things I Made Today at https://www.thingsimadetoday.com/2015/04/03/how-to-build-a-killer-charcuterie-board/