Cut up your favorite veggies to pickle: cucumber, carrot, onion, radishes to name a few. Stuff into a canning jar with your favorite herbs and spices. We like bay leaf, coriander, allspice or any combo of pickling spices. Fill your jar with a mix of your favorite shrub and white vinegar or all shrub if you prefer. We suggest using our Watermelon Cucumber shrub! Pop in the fridge for 24 hours and you've got your own quick pickles!

• 2 red onions

• 1 Cup of ACV or use shrub

• 1/4 Cup Fire Cider (can sub andy flavor shrub)

• Handful of peppercorns

• Additional Seasonings (optional): add bay leaves, jalapenos, coriander, clove, cinnamon, garlic, red pepper flakes, thyme, lime wedges, citrus peel, or mustard seeds

Slice onions thin (consider using a mandolin), pack in a clean mason jar, pour in ACV/Fire Cider, add whatever seasonings you opt for, seal, and refrigerate. Let them sit for at least 30 mins before eating. The longer they sit the better they taste.

It’s my Birthday month and if there’s one thing I absolutely love it’s PICKLED anything, especially a pickled beet egg. . . even better with a Shrub brine!

Pickled Shrub Beet Eggs

• Brine from Pickled Beets

• Half a bottle of Sauvie Shrubs Magnolia Shrub (the Damson Plum Apple would also be great)

• 6 hard boiled eggs

Add Shrub to brine, add hard boiled eggs, refrigerate and done!