How to make pickled vegetables to always have them ready to use

Whether it is hard vegetable or not carrots, the vegetable, the whole onionthose garlic the wild asparagus such as if it is the most delicate thing such as cucumber waves sliced ​​onions, Preservation in vinegar is an easy option to keep them for several days in perfect condition and, in addition, is ready to use.

Pickled cucumbers and gherkins are friends of hamburgers and salmon appetizers, they are also important as part of some sauces, such as tartar, satisfied or any vinaigrette or salad dressing. Pickles, apart from being rich in umami and, therefore, very tasty, also give a crunchy touch and color to the dishes, making them more appetizing.

Even alone, as an appetizer, pickled vegetables They are healthy options with fewer calories.so they will be a good alternative to other traditional products when it comes to snacks.

Throughout the pickling process, some foods change their flavor slightly, such as pickled lemons, very good in Moroccan cuisine; other, such as vegetables, they are much tastier and others, on the other hand, soften, as it happens with garlic and onions. Not in vain, the latter, when they must be eaten raw, it is advisable to leave them for a while in water with vinegar, salt and sugar, once cut to avoid indigestible.

Of course, in the market we can see many types of vegetables that are already picked and packed, but Pickling them at home is very easy that when you try it you will not stop yourself.

In the case of hard vegetables, such as carrots, wild asparagus, cauliflower, you just need to mix two parts of water with one of vinegar, salt, sugar and selected aromatics, heat the mixture and pour it over the following vegetables. the steps we have told you in this recipe to preserve vegetables in vinegar.

In the case of gherkins, cucumber or onion strips, it is even easier and we will tell you about it below.

How to pickle vegetables

Ingredients

  • Various vegetables (caiflower, carrot, onion, cucumber…)

  • Water

  • White vinegar

  • Salt

  • Sugar

  • Spices (dill, pepper, bay leaves…)

Step 1

We wash the cucumbers very well, cut them into thin slices and put them on some sheets of absorbent paper, generously salt them and let them rest for 10 or 15 minutes so that they “sweat” more of the plant’s water . After this time, rinse the slices well and dry them well. We will also do the same with onions.

Step 2

In a glass that has not been previously poisoned, arrange the cucumber slices (or onion rings) trying to leave as little free space as possible. Add half a teaspoon of salt and a teaspoon of sugar (for a 250 ml capacity jar), pour white vinegar until the level reaches half the height of the jar and finish filling with water. We can add some pepper, mustard seeds or a few sprigs of dill.

Step 3

Close the bottle, shake a little and store in the refrigerator. After 24/48 hours you can start eating them. They will last up to a week in the refrigerator and to prolong their life it is important to return to the refrigerator immediately after each use and always use the bowl. clean spoon to remove from the jar.

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