Mixed Pickled Vegetables
Pickling is perfect to reduce food waste and prepare and enables an overflow of seasonal products to be preserved for later use.
EQUIPMENT (click pictures for details)
Ingredients
- 4 baby carrots
- 1 Chioggia beets
- ¼ celery root
- ¼ turnip
- 1 corn on the cob
- ½ red onion
- 4 baby sweet pepper
For the pickling brine
- 100 ml water
- 200 ml apple cider vinegar
- 2-3 tbsp salt 25gr
- 50 gr caster sugar
- ½ tsp mignonette pepper
- ½ tsp coriander seeds
- 2-3 garlic cloves
- 1 red long chili
- 1 tbsp ginger slices
- 2-3 kaffir lime leaves
Instructions
Prepare the vegetables
- Boil the corn on the cob in salted water for 6-8 minutes.
- Blanch and peel the baby carrots.Cut the vegetables into sticks, dices or slices or whatever shape you like.
- Tightly arrange the vegetables into the glass jar.
Prepare the pickling juice (brine)
- Place all ingredients together in a saucepan and boil for 2-3 minutes to infuse.
- Pour the boiling brine mixture into the jar covering the vegetables. Tap the jar on the counter to release the air bubbles.
- Tightly close the lid and place the jar upside down to cool. Refrigerate the pickled vegetables for 48 hours before eating.
Notes
- The quantity of sugar may vary according to the acidity of vinegar chosen and your own personal preferences for pickled vegetables.
Nutrition for 1 portion
Calories: 120kcalCarbohydrates: 27gProtein: 2gFat: 1gSodium: 3555mgFiber: 3gSugar: 18gVitamin A: 2405IUVitamin C: 60mgCalcium: 51mgIron: 1mg
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