Hey everyone, it is Jim, welcome to my recipe site. Today, we’re going to prepare a special dish, pickled vegetables with apple cider vinegar (tangy & crunchy). It is one of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This will be really delicious.
Read Customer Reviews & Find Best Sellers. And for spicy pickled cauliflower (escabeche), we prefer a mix of distilled white vinegar and apple cider for an extra tangy kick. Most commonly, cane sugar is used for making pickled vegetables.
Pickled Vegetables with Apple Cider Vinegar (Tangy & Crunchy) is one of the most well liked of current trending foods in the world. It is simple, it is quick, it tastes delicious. It is enjoyed by millions every day. They’re nice and they look fantastic. Pickled Vegetables with Apple Cider Vinegar (Tangy & Crunchy) is something that I’ve loved my entire life.
To begin with this particular recipe, we have to prepare a few ingredients. You can have pickled vegetables with apple cider vinegar (tangy & crunchy) using 5 ingredients and 8 steps. Here is how you can achieve it.
The ingredients needed to make Pickled Vegetables with Apple Cider Vinegar (Tangy & Crunchy):
- Prepare As per your choice Vegetables(like Radish,Carrot,Cucumber or as per choice)
- Get 4 cups water
- Prepare 1.5 cups apple cider vinegar
- Get 1-2 tbsp sugar as per taste
- Prepare 2 tsp salt or as per taste
Remove the stems and seeds from the peppers, then cut into one-inch pieces. Put them in a large, heatproof bowl. Separate the slices of red onion and add them to the bowl. Home » Side Dishes » Pickled Daikon.
Instructions to make Pickled Vegetables with Apple Cider Vinegar (Tangy & Crunchy):
- Wash & cut the vegetables like radish, cucumber(without seeds) and carrot into thin slices. Also, wash and keep aside green chillies (optional).
- Put sliced veggies into a strainer and sprinkle with some salt. Mix and let drain for 30 minutes; this will help the vegetables lose water. After that wash inside the strainer with water. Strain & Let it dry for 5-10 mins on a kitchen towel.
- To prepare the vinaigrette, boil four cups of water with the vinegar, salt and sugar until the sugar and salt have dissolved.
- Now in a dry & clean glass bowl (heatproof), put some garlic cloves & whole black pepper or dried herbs of your choice.
- Then fill the bowl with the vegetables. Pour the hot vinaigrette over the vegetables until the liquid covers them.
- Cover it well and don't open it for atleast 12 hours. After that, it is ready to be consumed.
- Now transfer it to a clean & dry glass Jar with the vegetables leaving 1/2-inch space from the the top so that the vinaigrette cover them. Enjoy your crunchy-munchy healthy pickle anytime!
- The Jar can be kept in the refrigerator for up to 3 weeks.
The apple cider vinegar gives it a nice tangy flavor. In addition to the vinegars, I use: filtered water, kosher salt, maple syrup (instead of granulated sugar), and black pepper corns. The point of heating the pickling liquid on the stove is to melt the salt/sugar into one cohesive liquid. Sort of like salt and vinegar potato chips! If you like sweet pickles, dill pickles, pickled beets, or sauerkraut, you will love them.
So that is going to wrap it up for this special food pickled vegetables with apple cider vinegar (tangy & crunchy) recipe. Thank you very much for your time. I am sure you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
