Monday, 12 November 2012

Pickled vegetables

This is super easy and you can let your imagination go wild mixing and matching veggies for this delicious pickle.

Vegetables of your choice, cut into whatever size you prefer
Apple cider vinegar
Salt and spices (turmeric, cumin, peppercorns and bay leaves)
Glass containers with lids previously washed and sterilised (you can do this by placing them -without the lids!- in the microwave with a bit of water for a minute or so)

1. Add three parts vinegar to one part water (according to how much you think you'll use) in a saucepan and stir in all the spices and the salt to taste. Bring to boil and remove from heat.
2. Put the chopped vegetables in the containers you will use (we chopped cabbage and cut cauliflower into bite-size chunks) and cover completely with the hot vinegar an spices mixture.
3. If there is some room left just fill in with more water and cover. Let sit for a few days to a few weeks at room temperature. Done!

Once you open a jar, it may be better to store it in the fridge.

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