A classic blend of mixed vegetable pickles, with white wine vinegar and cane sugar for mild acidity and sweetness. It can be used as an accompaniment to sandwiches or meat dishes, or as a refreshing garnish to curries or beef stews. I usually make 2 to 3 bottles and put them in the refrigerator. They’ll keep for at least 10 days.
Pickled vegetable recipe
This pickled mixed vegetable is easy and quick to prepare and is best for beginners. The secret to its deliciousness is the right ratio of sugar and white wine vinegar and soaking the vegetables for at least one night before eating. I usually serve it as a side dish with meat or deep fried. It’s a great way to get rid of greasy. And if you don’t have veggies in the fridge, it’s your best vegetable source. Pickled vegetables are a must for my fridge.
What you need:
The ingredients are carrots, cucumbers, onions, red and yellow peppers, ginger, and bay leaves or you can mix any vegetables you like.
How to make mixed vegetable pickle:
- Wash and cut vegetables into the right size. FOR EXAMPLE: Cut carrots and cucumbers into strips 1/2 "W x 2 "L. Cut red and yellow peppers into thin slices. Cut pearl onion in half or, if you're preparing a regular size onion, cut it into 4 equal pieces.
- Put the ingredients for the sauce in the pot and heat them, boil until the sauce boils, then turn off the heat and cool down.
- Boil hot water in a pot, put carrots in and boil them for 10 seconds, take them out and drain them. Then boil onions, cucumbers, red and yellow peppers one by one. Only carrots and onions are cooked for 10 seconds. The others can be cooked quickly.
- Add the vegetables until the can is 8/8 full, then add the sliced ginger and bay leaves and pour the marinade sauce to the top of the can. Put the lid on, let it cool and marinate overnight in the refrigerator.
How to store for months
These mixed vegetable pickles can be stored in the refrigerator for months. As long as you know how to vacuum pack them. And it only takes less than 10 minutes. Check out this blog to learn how: How To Vacuum Seal Homemade Jams In A Jar.
More ways to eat vegetable pickles:
Serve as an accompaniment :
- Meats: Oven-baked pork ribs, Deep fried chicken, Korean fried chicken, Beef stew
- Main Dishes: Pumpkin Sausage Risotto With Curry, Potstickers, Rice vermicelli, gyoza, Beef stir fry with noodles
- Vegetarian: Dry chow mein, Shirataki noodles, Japanese curry rice, scallion pancakes
Other pickles & salad:
- Spicy cucumber salad
- Cherry tomato confit
- Pickling carrots
- Potato Salad With Cucumbers, Corn, And Carrots
- Bruschetta Bread
- Caramelized Apple
Ingredients
- 1 carrot, cut into strips 1/2 "W x 2 "L.
- 2 cucumbers, cut into strips 1/2 "W x 2 "L.
- 1 pearl onion or regular size onion, cut pearl onion in half or, regular size onion, cut it into 4 equal pieces.
- 1/2 red bell pepper, thin slices
- 1/2 yellow bell pepper, thin slices
- 3 sliced ginger
- 3 sliced bay leaves
Sauce:
- 225 ml white wine vinegar
- 225 ml water
- 2 teaspoons salt
- 3 1/2 tablespoons sugar
Instructions
PREAPARE VEGETABLES:
- Wash and cut vegetables into the right size. Cut carrots and cucumbers into strips 1/2 "W x 2 "L. Cut red and yellow peppers into thin slices. Cut pearl onion in half or, if you're preparing a regular size onion, cut it into 4 equal pieces.
THE SAUCE:
- Put the ingredients for the sauce in the pot and heat them, boil until the sauce boils, then turn off the heat and cool down.
BOILED VEGETABLES:
- Boil hot water in a pot, put carrots in and boil them for 10 seconds, take them out and drain them. Then boil onions, cucumbers, red and yellow bell peppers one by one. Only carrots and onions are cooked for 10 seconds. The others can be cooked quickly.
- Add the vegetables until the can is 8/8 full, then add the sliced ginger and bay leaves and pour the marinade sauce to the top of the can. Put the lid on, let it cool and marinate overnight in the refrigerator.
- It's best to eat it after soaking it for 30 minutes. It tastes even better overnight and can be stored in the refrigerator for 2 weeks.
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