Beilage
Pink Pickled Vegetables
30 Min.Für 12Nutri-Score B€
B
30 Min.
30 Min.Pink Pickled Vegetables
was Sie brauchen
Zutaten
red cabbage (cut into thick chunks)Obst & Gemüse0,5 Stücke- cauliflower (cut into florets)Obst & Gemüse300 g
carrots (peeled and sliced)Obst & Gemüse3 Stücke- jalapeños (whole or halved)Obst & Gemüse4 Stücke
garlic (cloves, peeled)Obst & Gemüse5 Stücke- fresh dill (a generous bunch)Obst & Gemüse30 g
black peppercorns (a generous handful)Gewürze10 g- bay leaves (whole)Gewürze3 Stücke
cold water (cold)Andere1,9 Liter
salt (2 tbsp per 4 cups of water)Vorräte30 g
pro Portion
Nährwerte
26kcal
- Kohlenhydrate
- 5 g
- Eiweiß
- 1 g
- Fett
- 0 g
was Sie verwenden
Utensilien
Rührschüssel
Küchenwaage
Schritt für Schritt
Zubereitung
- Schritt 1
Prepare the vegetables
- Cut the red cabbage in half and into thick chunks.
- Peel and slice the carrots and cut the cauliflower into florets.
- Schritt 2
Layer the aromatics
- Add the garlic cloves, a generous amount of dill, the peppercorns and the bay leaves to the jar.
- Schritt 3
Pack the jar
- Pack the cabbage, carrots, cauliflower and jalapeños as tightly as possible into the jar, adding jalapeños on top.
- Schritt 4
Make the brine
- Mix the cold water with the salt, using two tablespoons of salt for every four cups of water.
- Pour the brine over the vegetables, filling the jar all the way to the top.
- Schritt 5
Seal and pickle
- Close the lid tightly and tilt the jar to mix.
- Store in a dark cabinet and let pickle for 7 to 10 days before tasting.