QUICK Pickled Vegetables
Veggie pickles are such a quick way to add azing to your sandwiches and burgers. Try it on mashed potatoes, your morningomlettes, definitely on taco and scatter on salad. Mince it and add to your creamysauce for fish or chicken.
Ingredients
- 1 big red onion
- 2 big carrots
- 1 big cucumber
- 1 and 1/2 cup water
- 1 and 1/2 cup white vinegar
- 1 teaspoon kosher salt
- 1 teaspoon sugar
- 1 teaspoon black pepper
- 3 bay leaves
- 3 star anise
Instructions
- 1
Slice the veggies as per your choice and put inclean, dry, airtight glass/enamel or ceramic jars. (I used one jar for onion andanother jar for carrot and cucumber)
- 2
In a saucepan, pour the water and vinegar along with salt,sugar and the whole spices. Bring it to a boil and then, simmer in low heat for10 minutes.
- 3
Pour the hot brine on the sliced veggies. Let it cool downcompletely before you store the pickled veggie in the refrigerator.
Cook it from the original
This recipe comes from playfulcooking.com. Their page has the author’s own photos, notes and tips — the best place to cook it from.
Open the recipe on playfulcooking.com