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Ingredients

Adjust Servings:
Vegetables
Cucumbers – 6
Carrots – 4
Green Beans – 3 ½ oz (100 g)
Cauliflower – 1 head
Chili Peppers – 1
Marinade
Vinegar – 17 fl oz (500 ml)
Water – 17 fl oz (500 ml)
Garlic – 1 head
Salt – 3 tbsp
Sugar – 7 oz (200 g)
Coriander – 1 tsp
Mustard Seeds – 1 tsp
Ground Black Pepper – ½ tsp

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Pickled Baby Vegetables

Pickled Baby Vegetables

Features:
  • Low-Calorie
  • Vegetarian
  • 40 min
  • Serves 4
  • Medium

Ingredients

  • Vegetables

  • Marinade

Recipe

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In the 19th century, drawing inspiration from Indian housewives, the British began to make pickles, serving them with roast beef or steaks.

Ordinarily, vegetables are pickled with fruits or beans in a spicy vinegar marinade. Nowadays, they are served as an appetizer, a side for meat, or added to hamburgers and sandwiches. Those even have a specific name: bread and butter pickles.

Although these pickles are somewhat similar to ordinary marinated veggies, they do have several distinctive features. Due to the unique composition of the marinade, the appetizer acquires a singular taste: rather sharp, pungent, and spicy.

Steps

1
Done

Prepare the Vegetables

Slice vegetables into pieces of approximately the same size. Cut the cauliflower into florets and chili pepper into thin rings. Fill sterilized jars to the brim with the vegetables.

2
Done

Prepare the Marinade

Pour water into a pan, add peeled cloves of garlic and boil them for 5 minutes. After that, add all the spices, salt, and vinegar. Remove the garlic with a slotted spoon, pour the hot marinade over the vegetables, cover the jars with lids, wrap them, and leave them to cool. Pickles will be ready in a few days.

Now you know how to make baby pickles (not to be confused with gherkins). If you want to know the difference between the two, we will gladly share the information: pickles are any small or finely chopped vegetables, whereas gherkins are baby cucumbers. Therefore, gherkins can be called pickles, but pickles cannot be called gherkins.

Valerie

I am an English major with a love of languages and fiction, and with an incurable travel bug. In my free time, I read fantasy, drink copious amounts of coffee, and like to go see movies. Culinary art means everything to me. My main hypostasis is the taster, though. The music school has taught me to appreciate the symphony of airy meringues, to create harmonious overtures of light snacks, hard rock of meat, fish, and vegetables on the grill. Choir classes have accustomed me to hear and feel the people nearby and create perfect harmonies of sounds.

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