Pickled Vegetables
Pickled vegetable recipe that is easy. How to make pickled vegetables.
Servings: 25 servings
Calories: 18kcal
Equipment
Ingredients
- 1 Carrots cut into sticks
- 1 Cauliflower cut into florets
- 1 Green capsicum cut into strips
- 300 g String beans cut ends off and then half
- 300 g Armenian cucumber already pickled (optional)
- 2 Hot green chillies cut 1 -2 slits in them
- 20 Garlic cloves
- 1 Water
- 1 Vinegar
- 1 Salt to taste
- 1 Curry powder to taste
Instructions
- Cut carrots into sticks, cauliflower into florets, green capsicum into strips, cut string beans ends then half them.
- Toss veggies into a bowl and lightly salt them.
- Leave them for 1 hour to extract water from veggies.
- Use already pickled Armenian cucumbers and Lebanese cucumbers . This is optional
- Cut 1 or 2 slits down the length of 3 or 4 hot green chillies. Prepare 6 or 7 cloves of garlic per 1Ltr jar that you’re pickling
- Discard the liquid from the soaked veggies and combine all veggies together, then arrange them into sterilised jar
- In a separate bowl prepare 1 part water to 1.5 parts white vinegar and add salt to taste
- Add 1-2 tablespoons curry powder to taste
- Mix the liquid well until salt is dissolved and pour the mixture into a sterilised jar until all veggies are submerged
- Close the jar and store in the cupboard for two weeks before eating
Notes
- quantities should be adapted to suit your needs
- number of servings will vary according to your quantitites
Nutrition
Serving: 50g | Calories: 18kcal | Carbohydrates: 4g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 22mg | Potassium: 137mg | Fiber: 1g | Sugar: 1g | Vitamin A: 521IU | Vitamin C: 18mg | Calcium: 17mg | Iron: 1mg