Hey everyone, it’s me, Dave, welcome to our cooking guide website. Today, I’m gonna show you how to make a special dish, pickled vegetables with apple cider vinegar (tangy & crunchy). One of my favorites. For mine, I will make it a little bit tasty. This will be really delicious.
White vinegar can also be used in place of apple cider vinegar; just make sure it is of good quality. I always keep a jar of pickled vegetables on hand in my fridge or pantry. I'm a big fan of them because they can be served at get-togethers with friends, as an appetizer with crackers or pita bread, or as an. White vinegar instead of apple cider vinegar will give these beets a sharper vinegar flavor.
Pickled Vegetables with Apple Cider Vinegar (Tangy & Crunchy) is one of the most popular of current trending meals on earth. It is simple, it is fast, it tastes yummy. It’s enjoyed by millions every day. Pickled Vegetables with Apple Cider Vinegar (Tangy & Crunchy) is something which I have loved my whole life. They are nice and they look fantastic.
To begin with this recipe, we have to first prepare a few ingredients. You can cook pickled vegetables with apple cider vinegar (tangy & crunchy) using 5 ingredients and 8 steps. Here is how you can achieve that.
The ingredients needed to make Pickled Vegetables with Apple Cider Vinegar (Tangy & Crunchy):
- Get As per your choice Vegetables(like Radish,Carrot,Cucumber or as per choice)
- Prepare 4 cups water
- Make ready 1.5 cups apple cider vinegar
- Take 1-2 tbsp sugar as per taste
- Prepare 2 tsp salt or as per taste
Sweet and Tangy Pickled BeetsWhat Smells So Good. Very simple, Very delicious accompanied with all kinds of meals sliced & diced! Pickle your garden harvest don't throw. I would highly recommend trying this root vegetable in pickled form.
Steps 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.
Pickle your garden harvest don't throw. I would highly recommend trying this root vegetable in pickled form. First off, pickled beets are not They also spend time bathing in vinegar and salt — make that apple cider vinegar and mineral-rich This pickled beet recipe gives you beets that taste noticeably different from a steamed or roasted beet. Fermenting or pickling garlic in apple cider vinegar not only preserves but is said to help eliminate most of the complications from eating the garlic raw. The taste of garlic preserved in apple cider vinegar is tangy, yet mellow and delicious.
So that’s going to wrap it up with this special food pickled vegetables with apple cider vinegar (tangy & crunchy) recipe. Thanks so much for reading. I am confident that you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
