Quick Pickled Vegetables | Episode 464

10:30

YIELD: 1X64 OZ JAR 
(HALF GALLON = 1960 ML)
PREP TIME: 20 MINS
COOK TIME: 5 MINS
TOTAL TIME: 25 mins








Ingredients
  • 500 ml vinegar
  • 6 tbsp salt
  • 10 tbsp granulated sugar
  • 20 black peppercorns
  • 300g cucumber
  • 450g cauliflower
  • 200g bell pepper
  • 300g carrots, washed and peeled
  • handful fresh dill
  • hot boiling water 
Method: 

1. Wash the jar and lit with soap and warm water. 

2. Bring 2 liter water to a boil.

3. Add the vinegar, salt, sugar and peppercorns  to the jar and stir until the sugar and salt melted completely.

4. Wash the vegetables. Cut carrots and cucumbers into rounds.  Cut peppers in halves, remove stems and seeds and cut into slices. Cut the cauliflower into florets. 

5. Fill the jar with the vegetables. Fill to the top, press, to get more vegetables in, but do not squish. Top with the hot water, filling almost to the top. Close the lid tight.

6. Store in a cool and dry place for up to 4 months. After 5 to 7 days the pickles are ready to eat. Once you open a jar, store in the fridge for up to 2 weeks.

*You can pickle every vegetable you want.









Yum


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1 reacties

  1. Tempting to eat.. thanks from..

    https://makirasoihaii.blogspot.com/?m=1

    ReplyDelete