Accompagnement
Pink Pickled Vegetables
30 minPour 12Nutri-Score B€
B
30 min
30 minPink Pickled Vegetables
ce qu’il vous faut
Ingrédients
red cabbage (cut into thick chunks)Fruits et légumes0,5 morceaux- cauliflower (cut into florets)Fruits et légumes300 g
carrots (peeled and sliced)Fruits et légumes3 morceaux- jalapeños (whole or halved)Fruits et légumes4 morceaux
garlic (cloves, peeled)Fruits et légumes5 morceaux- fresh dill (a generous bunch)Fruits et légumes30 g
black peppercorns (a generous handful)Épices10 g- bay leaves (whole)Épices3 morceaux
cold water (cold)Autres1,9 litres
salt (2 tbsp per 4 cups of water)Épicerie30 g
par portion
Nutrition
26kcal
- Glucides
- 5 g
- Protéines
- 1 g
- Lipides
- 0 g
ce que vous utiliserez
Ustensiles
Saladier
Balance de cuisine
pas à pas
Préparation
- Étape 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.
- Étape 2
Layer the aromatics
- Add the garlic cloves, a generous amount of dill, the peppercorns and the bay leaves to the jar.
- Étape 3
Pack the jar
- Pack the cabbage, carrots, cauliflower and jalapeños as tightly as possible into the jar, adding jalapeños on top.
- Étape 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.
- Étape 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.