Summer time is often filled with pickles (and pickled things of all kinds!), and we love them. However, most often, quick-pickle recipes call for added sugar. Dr. LoRang tries to avoid added sugars in nearly all forms, so he developed his own quick pickle recipe without added sugars. Find that recipe, along with a recipe for a paella-inspired harvest quinoa salad, below! 

Dr. LoRang’s Quick-Pickle Recipe

1. Cut up your favorite veggies for pickling (we love onions, jalapeños, radishes, carrots…the list is endless!). In the photo below, Dr. LoRang used red onion and jalapeños.
2. Fill a jar with the prepped veggies.
3. Fill jar with ACV so that it covers all veggies.
4. Add a pinch of salt.
5. Add a bit of pepper.
6. Add a spoonful of dried oregano (or any other spices that you wish).
7. Put a lid on it tightly, store in fridge.
8. Wait approximately 12 hours before enjoying! In general, the rule of thumb is to eat quick-pickled items within two to four weeks (but we think this recipe is so good that they won’t last that long!).

Paella-Inspired Harvest Quinoa Salad Recipe

• 2 c. red and white quinoa
• 10 green onions
• 4 small onions
• Fresh garlic (amount is up to your discretion)
• 4 celery stalks
• 3 large carrots
• 1/2 c. olive oil
• 1/2 c. lemon juice
• 1 c. pecans
• 1 c. sunflower seeds
• Paella seasoning to taste (Dr. LoRang got his from Campbells!)

1. Cook the quinoa according to package instructions, or find a standard cooking process here.
2. While the quinoa is cooking, finally chop all of the onions and celery. Mince the garlic. Shred the carrots.
3. Once quinoa is cooled, add the chopped veggies.
4. Then add olive oil and lemon juice. Mix well.

For the nuts:

1. Add oil of choice to sauté pan (Dr. LoRang uses coconut oil), and set to low-medium heat.
2. Add pecans first, lightly toast.
3. Then add sunflower seeds, lightly toast.
4. Remove from heat and toss with paella seasoning. Adjust amount to taste.
5. Once nuts are cooled, add to quinoa/veggie mixture.

Top with pickled veggies and enjoy!

Note: Dr. LoRang grilled up some Crooked Gap Farm skinless bratwurst and added it to his dish – he highly recommends!