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Assorted Quick Pickled Vegetables (No-Canning)
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Assorted Quick Pickled Vegetables (No-Canning)

30 minVoor 4Nutri-Score A€
van @sivanskitchen31 imports0 keer gekookt
Recept aanpassen

wat u nodig heeft

Ingrediënten

4 personen
  • mixed vegetables (cabbage, cauliflower, Persian cucumbers, turnips, beets, carrots, chilies, celery, red onion, garlic, dill) (washed, sliced, chopped or peeled as desired)Groente en fruit400 g
  • kosher salt (heaping tablespoon)Kruiden en specerijen18 g
  • white distilled vinegarVoorraadkast120 ml
  • filtered water (room temperature, to fill the jar)Dranken350 ml
  • black peppercorns (optional)Kruiden en specerijen5 g
  • bay leaves (optional)Kruiden en specerijen2 stukken

per portie

Voedingswaarden

42kcal

Koolhydraten
8 g
Eiwitten
2 g
Vetten
0 g
Keukengerei aanpassen

wat u gebruikt

Keukengerei

  • mason jar

stap voor stap

Bereiding

  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.
    Stap 1

  2. Pack the jars

    • Pack the vegetables tightly into a clean mason jar, mixing your favorite combinations.
    Stap 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.
    Stap 3

  4. Seal and shake

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

  5. Ferment at room temperature

    • Leave the jar on the counter at room temperature.
    Stap 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.
    Stap 6
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