Marinated veggies are easy to make in advance and then take them from the fridge whenever you need a quick snack or tasty addition to your salad during the week. It takes some time to peel and seed pumpkin, so it’s very nice to have it prepared and ready to grab anytime. You can also marinate other veggies, like beets, cucumbers, etc.
Ingredients
One big or two small pumpkins Juice of 1-2 lemons
Unrefined sea salt
Preparation
- Chop or shred pumpkin and place it in a clean jar.
- Squeeze enough lemon juice to cover about half of pumpkin in the jar.
- Add unprocessed sea salt to taste.
- Leave in a fridge. Mix and taste every day, if possible, two times daily.
- When pumpkin turned slightly soft – it’s ready to eat.
- You can keep it refrigerated for about a week or two.
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