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 and turnips each
- 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
- Heat water, vinegar and sugar together until it comes to a boil in a saucepan.
- Apply salt to the vegetables and add it to the sterilized jars. Alternatively, you may add salt to vinegar solution too.
- Pour the solution in 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 it once or twice so that salt and solution mixes well. This mix is quite hot so ensure your jar is closed tight.
- Once it cools down and comes to room temperature.You can have it after 30 minutes. Store it in refrigerator for 1-2 weeks.
- You need to pop the pickles after a few days by open the cap onces every 3-4 days.