Guarnición
Pink Pickled Vegetables
30 minPara 12Nutri-Score B€
B
30 min
30 minPink Pickled Vegetables
receta de
MADELINE BEJAN
@maddibejan
1 receta
1 importación
0 veces cocinadas
lo que necesita
Ingredientes
red cabbage (cut into thick chunks)Frutas y verduras0,5 piezas- cauliflower (cut into florets)Frutas y verduras300 g
carrots (peeled and sliced)Frutas y verduras3 piezas- jalapeños (whole or halved)Frutas y verduras4 piezas
garlic (cloves, peeled)Frutas y verduras5 piezas- fresh dill (a generous bunch)Frutas y verduras30 g
black peppercorns (a generous handful)Especias10 g- bay leaves (whole)Especias3 piezas
cold water (cold)Otro1,9 litros
salt (2 tbsp per 4 cups of water)Despensa30 g
por ración
Nutrición
26kcal
- Carbohidratos
- 5 g
- Proteínas
- 1 g
- Grasas
- 0 g
lo que usará
Utensilios
Bol
Báscula de cocina
paso a paso
Preparación
- Paso 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.
- Paso 2
Layer the aromatics
- Add the garlic cloves, a generous amount of dill, the peppercorns and the bay leaves to the jar.
- Paso 3
Pack the jar
- Pack the cabbage, carrots, cauliflower and jalapeños as tightly as possible into the jar, adding jalapeños on top.
- Paso 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.
- Paso 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.