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Assorted Quick Pickled Vegetables (No-Canning)
Accompagnement

Assorted Quick Pickled Vegetables (No-Canning)

30 minPour 4Nutri-Score A€
par @sivanskitchen31 imports0 fois cuisinée
Adapter cette recette

ce qu’il vous faut

Ingrédients

4 personnes
  • mixed vegetables (cabbage, cauliflower, Persian cucumbers, turnips, beets, carrots, chilies, celery, red onion, garlic, dill) (washed, sliced, chopped or peeled as desired)Fruits et légumes400 g
  • kosher salt (heaping tablespoon)Épices18 g
  • white distilled vinegarÉpicerie120 ml
  • filtered water (room temperature, to fill the jar)Boissons350 ml
  • black peppercorns (optional)Épices5 g
  • bay leaves (optional)Épices2 morceaux

par portion

Nutrition

42kcal

Glucides
8 g
Protéines
2 g
Lipides
0 g
Adapter les ustensiles

ce que vous utiliserez

Ustensiles

  • mason jar

pas à pas

Préparation

  1. Wash and prep the vegetables

    • Wash the vegetables thoroughly; soak the ones with more open surface in salted water.
    • Slice, chop or peel them into any size you like.
    Étape 1

  2. Pack the jars

    • Pack the vegetables tightly into a clean mason jar, mixing your favorite combinations.
    Étape 2

  3. Add salt, vinegar and water

    • Add the kosher salt and white distilled vinegar to the jar.
    • Top with the room temperature filtered water, leaving about half an inch of space at the top.
    • Add the peppercorns and bay leaves if using.
    Étape 3

  4. Seal and shake

    • Seal the jar tightly and give it a gentle shake to help dissolve the salt.
    Étape 4

  5. Ferment at room temperature

    • Leave the jar on the counter at room temperature.
    Étape 5

  6. Chill and store

    • Transfer the jar to the fridge; the pickles are ready to enjoy and keep improving in flavor.
    • They last up to 3 months in the fridge.
    Étape 6
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