Quick pickled vegetables | pickled vegetable recipe
Quick pickled vegetables is an easy way to fight food waste and yet have a crunchy bite. Learn to make it here in easy steps.
Equipment
- saucepan
- glass jar
- knife
- chopping board
Ingredients
- 250 gm small shallots
- 250 gms turnips
- 250 gms purple cabbage
- 1 cup water
- 1 cup vinegar
- 3 tablespoon sugar
- 1 tablespoon salt
Instructions
- Wash and dry the glass jars completely. Peel onions, remove tops of turnips and grate the purple cabbage.250 gm small shallots, 250 gms turnips, 250 gms purple cabbage
- Heat water, vinegar and sugar together until it comes to a boil in a saucepan.1 cup water, 1 cup vinegar, 3 tbsp sugar
- Apply salt to the vegetables and add them to the sterilized jars. Alternatively, you may add salt to the vinegar solution too.1 tbsp salt
- Pour the solution into the jar, leaving some space on top. Tap it once the vegetables are immersed in the solution to gently remove air bubbles.
- Cap the jars and invert once or twice so that the salt and solution mix well. The mixture is hot, so handle the jar carefully.You can serve it after 30 minutes, by then it cools to room temperature.
Store it in the refrigerator.