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Pink Pickled Vegetables
30 minVoor 12Nutri-Score B€
B
30 min
30 minPink Pickled Vegetables
recept van
MADELINE BEJAN
@maddibejan
1 recept
1 import
0 keer gekookt
wat je nodig hebt
Ingrediënten
red cabbage (cut into thick chunks)Groente en fruit0,5 stukken- cauliflower (cut into florets)Groente en fruit300 g
carrots (peeled and sliced)Groente en fruit3 stukken- jalapeños (whole or halved)Groente en fruit4 stukken
garlic (cloves, peeled)Groente en fruit5 stukken- fresh dill (a generous bunch)Groente en fruit30 g
black peppercorns (a generous handful)Kruiden en specerijen10 g- bay leaves (whole)Kruiden en specerijen3 stukken
cold water (cold)Overig1,9 liter
salt (2 tbsp per 4 cups of water)Voorraadkast30 g
per portie
Voedingswaarden
26kcal
- Koolhydraten
- 5 g
- Eiwitten
- 1 g
- Vetten
- 0 g
wat je gebruikt
Keukengerei
Mengkom
Keukenweegschaal
stap voor stap
Bereiding
- Stap 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.
- Stap 2
Layer the aromatics
- Add the garlic cloves, a generous amount of dill, the peppercorns and the bay leaves to the jar.
- Stap 3
Pack the jar
- Pack the cabbage, carrots, cauliflower and jalapeños as tightly as possible into the jar, adding jalapeños on top.
- Stap 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.
- Stap 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.