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.
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.
Nutrition Information:
Serving: 200g Calories: 115kcal (6%) Carbohydrates: 24g (8%) Protein: 2g (4%) Fat: 1g (2%) Sodium: 1664mg (72%) Potassium: 442mg (13%) Fiber: 3g (13%) Sugar: 18g (20%) Vitamin A: 3675IU (74%) Vitamin C: 48mg (58%) Calcium: 58mg (6%) Iron: 1mg (6%)
DID YOU MAKE THIS RECIPE?I love hearing how it turned out! Leave me a comment and make sure to leave a rating below.
