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Classic Pickled Vegetables (Carrots, Cucumber & Radish)
Guarnición

Classic Pickled Vegetables (Carrots, Cucumber & Radish)

30 minPara 3Nutri-Score B€
de @mao.tao2 importaciones0 veces cocinadas
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lo que necesita

Ingredientes

3 personas
  • white vinegarDespensa480 ml
  • waterOtro480 ml
  • kosher saltEspecias30 g
  • sugarDespensa19 g
  • carrots (peeled and chopped into desired shape)Frutas y verduras900 g
  • English cucumber (cut into chips or spears)Frutas y verduras300 g
  • radishes (trimmed and sliced)Frutas y verduras250 g
  • fresh dill (fresh sprigs)Frutas y verduras30 g
  • peppercornsEspecias9 g
  • dried thymeEspecias3 g
  • red pepper flakesEspecias3 g
  • garlic cloves (peeled and halved)Frutas y verduras9 piezas

por ración

Nutrición

158kcal

Carbohidratos
35 g
Proteínas
3 g
Grasas
1 g
Adaptar utensilios

lo que usará

Utensilios

  • Cazo
  • Bol

paso a paso

Preparación

  1. Prepare the vegetables

    • Peel the carrots and chop them into your desired shape.
    • Cut the cucumber into chips or spears.
    • Trim and slice the radishes.
    Paso 1

  2. Pack the jars

    • Pack the vegetables tightly into the jars.
    • Distribute the halved garlic cloves among the jars.
    • Add the peppercorns, dried thyme and red pepper flakes to each jar.
    • Tuck fresh dill into each jar.
    Paso 2

  3. Make the brine

    • Combine the white vinegar, water, sugar and kosher salt in a pot.
    • Heat until simmering and the sugar has dissolved.
    Paso 3

  4. Pour the brine and cool

    • Pour the hot brine over the vegetables to cover them completely.
    • Let the jars come to room temperature, then refrigerate.
    Paso 4

  5. Pickle and store

    • Let the pickles sit in the fridge until ready to eat.
    • Keep refrigerated for up to two weeks.
    Paso 5
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