These beauties are easy to whip up, all you need is 15 minutes of prep and a week of patience (though, knowing her, they might not last that long).
See how simple it is to create this great-tasting dish below and don’t forget that you can always print it.
Alternatively, you can surf in my Facebook or Instagram pages to explore more mouthwatering recipes. I hope you enjoy it!
Crisp Pickled Veggies
Ingredients
- 1 Kg Various Veggies such as Carrots , Cucumbers, Chili Peppers, Cauliflower, Celery
- 1 Litre White Wine Vinegar , or Apple Cide Vinegar
- 1 Litre Water
- 100 g Sea Salt
- 1 tbsp Black Peppercorns
- 1 tbsp Dry Coriander , whole
- 1 tbsp All-Spice Berries
Instructions
- Wash you veggies and then cut them in sticks or rounds as appropriate.
- Take a large pot and place on medium heat. Add the water and the salt along with the peppercorns, coriander and all-spice and bring to a boil. Simmer for 5’ for the salt to be diluted. Remove from the heat and allow to cool.
- Add to the salted water the vinegar and mix.
- Place the veggies in jars and fill with the above pickling juice. Add parchment paper on top of them and press lightly to keep them submerged. Keep in a cool place for 1 week for pickling and then refrigerate.
