Quick Pickled Dill Cucumbers and Radishes
MAKES 4–10 SERVINGS
Pantry Essential: NATURAL SWEETENER
I think it’s super cool when someone pickles vegetables the old-fashioned way or ferments their own sauerkraut . . . just sitting back and waiting patiently while the process works its magic. Unfortunately, I’m not that patient. If you’re anything like me, this quick pickle recipe will soon become a favorite. It doesn’t take long for the magic to happen here. These little pickles are great on sandwiches, thrown into a salad, or eaten standing in front of the fridge.
1 cup apple cider vinegar
1 cup water
1 teaspoon sea salt
1 tablespoon raw honey or real maple syrup
2 garlic cloves, crushed
8 medium-large radishes, thinly sliced
1 cucumber, thinly sliced
½ cup minced fresh dill
In a small pot, bring the vinegar, water, salt, and honey to a boil. Let the liquid cool.
Drop a piece of garlic into the bottom of a 24-ounce jar with a lid. Alternate layers of cucumbers and radishes in the jar, sprinkling a little dill on each layer. Drop the other piece of garlic on the top. Pour the vinegar mixture over the veggies. Put the lid on tight and rock the jar back and forth a few times. Store it in the fridge for a few hours before you dig in. These will taste best the next day (if you can wait that long), and they’ll last for about a week.
KITCHEN NOTES: If you have a mandoline, it will work great here. If not, just cut the veggies as thin as you can!
Notes from the Field: Sisterhood of the Traveling Plants
Eating OPP in your home is one thing; fitting in plant-based meals on the road is another. But just like you map out the route for your road trip, dig through drawers to find your passport, or make sure you pack enough clean underwear, you can also plan ahead with your food.
Never in a thousand years would I have imagined that one day I’d actually seek out plant-based foods when traveling. Vacation and work travel used to mean that all bets were off and I could eat whatever I wanted. But at the same time, I used to end up with pretty bad bellyaches on most of those trips, and eventually, the splurge just didn’t seem worth it.
Now I make it a priority to plan ahead—eating plant-based on the road actually makes travel more enjoyable for me. On vacations, I have more energy to explore, and my reentry into life at home is way easier when I don’t feel sick. On work trips, I’m more efficient and don’t feel as tired in long meetings.
It’s not about being perfect. If there’s some weird roadside food truck that’s calling your name or a restaurant you’ve read about and have been dying to try, DO IT. But also do your best to get in one plant-based meal a day in addition your other food adventures. Whether you’re traveling for work or for fun, here are some tips that can help keep you OPP on the road.
Find at least one plant-based friendly restaurant before you leave.
Before I travel, I search my destination online with the keywords vegetarian or vegan and restaurant. I usually get at least one good hit from a magazine/newspaper or local blogger of where to go. The restaurant doesn’t have to be a full-on veg place; just scan the menu and make sure there’s at least one thing you can eat. I make sure to email myself the list of names, so when I get there, I know exactly where I’m headed.
I especially love the site and app Happy Cow. It finds all the plant-based-friendly restaurants in your vicinity. It even lists the local health food stores.
Have some emergency snacks ready to go.
You never know when you’re going to get stuck in an airport and the only thing open is a frozen yogurt stand. Or when you’ll be in the car with fifty miles to go before you’ll have another option for lunch besides the Micky D’s. Whether you’re driving or flying, it’s always a good idea to have a stash of snacks on hand. I usually have a packet or two of Justin’s Almond Butter and an apple, a nice mix of nuts and seeds, and a hummus pack. If you’re a super planner, make some granola, some pistachio squares, or an easy salad that won’t get soggy for the plane. Ball jars work great for travel.
Shop when you get there or ship what you need.
My sister Alissa travels a lot for her job and doesn’t have time to shop before each trip, so she shops when she gets to her destination. She finds the closest grocery store to her hotel and buys snacks and ingredients to make quickie meals in her room.
If she knows she’ll be busy from the moment she hits the ground, she’ll also ship things to her hotel in advance. It’s an awesome idea if your budget allows. There are a lot of healthy brands that ship juices, snacks, and ready-to-go meals. It’s so nice to start each day knowing you’ll fit in your plants no matter how long your meeting lasts.
Do your best.
When you’re on the road, sometimes your only option may be a place that might not have the most ideal offerings. But you have to eat, so do your best. I was stuck in an airport once, and the only option was pizza. So I ordered a slice with no cheese and then had them double the sauce and load up the veggies—as in every vegetable they had. Was it my most nourishing lunch ever? No. But I wasn’t going to starve myself because I couldn’t find the perfect meal. And I was a much nicer person with food in my belly when I landed.
When I’m traveling, I often look to Indian, Mexican, Thai, and Mediterranean restaurants. I know I can always find options there. The good news is that more and more restaurants are jumping on the plant-based wagon, so it’s becoming easier than ever to find plant-based meals just about anywhere you go.