Pickled sweet-sour vegetables

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15min + 1 night to rest

•

Easy

Make pickled vegetables that go well with salads, charcuterie, or as a topping for sandwiches. Easy to prepare and long-lasting!

Make pickled vegetables that go well with salads, charcuterie, or as a topping for sandwiches. Easy to prepare and long-lasting!
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Ingredients

What do you need?
Quantity: 4P

150 g salt 50 g sugar A mixture of 1 kg cauliflower florets, onions, radishes, turnips cut into quarters… 1 l jar, sealable with a rubber band 10 ml red wine vinegar 200 ml mirin or sushi vinegar 200 ml regular vinegar

150 g salt 50 g sugar A mixture of 1 kg cauliflower florets, onions, radishes, turnips cut into quarters… 1 l jar, sealable with a rubber band 10 ml red wine vinegar 200 ml mirin or sushi vinegar 200 ml regular vinegar

Preparation method

How do you make this?

Sprinkle the salt and sugar on the vegetables.

Let it rest overnight under plastic wrap.

Rinse well, let drain, and place the vegetables in the jar.

Fill with the mixture of red wine vinegar, mirin or sushi vinegar, and regular vinegar.

A few hours later, the salt has already done its job and you can eat the vegetables.

Lasts for months, but the color will change.

Tips

You can vary with different hard vegetables such as fennel or carrot. Keep the input vegetables in a cool, dark place. They can be kept for months, but the color can change.

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