Skip to content
Menu
Assorted Quick Pickled Vegetables (No-Canning)
Dodatek

Assorted Quick Pickled Vegetables (No-Canning)

30 minPorcje: 4Nutri-Score A€
od @sivanskitchen31 importówugotowano 0 razy
Dostosuj przepis

czego potrzebujesz

Składniki

4 osoby
  • mixed vegetables (cabbage, cauliflower, Persian cucumbers, turnips, beets, carrots, chilies, celery, red onion, garlic, dill) (washed, sliced, chopped or peeled as desired)Warzywa i owoce400 g
  • kosher salt (heaping tablespoon)Przyprawy18 g
  • white distilled vinegarSpiżarnia120 ml
  • filtered water (room temperature, to fill the jar)Napoje350 ml
  • black peppercorns (optional)Przyprawy5 g
  • bay leaves (optional)Przyprawy2 kawałki

na porcję

Wartości odżywcze

42kcal

Węglowodany
8 g
Białko
2 g
Tłuszcz
0 g
Dostosuj przybory

czego użyjesz

Przybory

  • mason jar

krok po kroku

Przygotowanie

  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.
    Krok 1

  2. Pack the jars

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

  4. Seal and shake

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

  5. Ferment at room temperature

    • Leave the jar on the counter at room temperature.
    Krok 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.
    Krok 6
Pobierz Mezze