Pickled vegetables different varieties

Source: Pixabay: AKuptsova

Pickled vegetables different varieties

Name: Pickled vegetables different varieties
Prep time: 30 min
Total time: 30 min
Yield: 6
Ingredients: 1 kg Mixed vegetables (e.g. carrots, celery peppers zucchini etc.); 1 l water; 2 Tablespoon sea salt; 500 ml white or apple cider vinegar; A few cloves of garlic, peppercorns bay leaves and fresh herbs (optional)

This recipe for pickled vegetables is a must-have in my kitchen and I have made it countless times. Pickling vegetables is a great way to preserve leftover vegetables in a tasty way, turn them into a delicious side dish, or add flavor to salads, sandwiches, etc. The wonderful thing about this method is that you can experiment with different types of vegetables and flavors.

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Ingredients

number of servings

1 kg Mixed vegetables (e.g. carrots, celery peppers zucchini etc.) Added to
1 l water Added to
2 Tablespoon sea salt Added to
500 ml white or apple cider vinegar Added to
A few cloves of garlic, peppercorns bay leaves and fresh herbs (optional) Added to

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Directions

30 min.

1. Step

For the pickled vegetables recipe, start by thoroughly washing and cutting the vegetables. I've found that if you cut the veggies into equal sized pieces, it helps maintain consistency during the pickling process.

2. Step

Boil the water, vinegar and salt in a large pot. Wait for the salt to dissolve and then add the vegetables. Do not worry if the vegetables are not completely covered, they will collapse during cooking.

3. Step

Let the vegetables simmer for 2-3 minutes, but no longer to keep a crunchy texture. In my first attempt, I overcooked the vegetables and they became too soft.

4. Step

While the vegetables are cooking, you can prepare the jars. Sterilize them in boiling water or in the oven, so you prevent the growth of bacteria.

5. Step

Fill the still hot vegetables together with the pickling water into the jars. Now you can add garlic cloves, peppercorns, bay leaves and fresh herbs. I love the combination of dill with carrots and peppers with rosemary.

6. Step

Close the jars with the pickled vegetables tightly and let them cool. Then store them in the refrigerator and wait at least a week before opening them. It takes time, but believe me, it's worth the wait! A perfect side dish for many dishes .

28 October 2023

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