Hello everybody, it is Louise, welcome to our recipe site. Today, I’m gonna show you how to prepare a special dish, pickled vegetables with apple cider vinegar (tangy & crunchy). One of my favorites. This time, I will make it a little bit unique. This is gonna smell and look 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. beets, sugar, cloves, apple cider vinegar, water.
Pickled Vegetables with Apple Cider Vinegar (Tangy & Crunchy) is one of the most favored of recent trending foods in the world. It’s appreciated by millions every day. It’s simple, it is fast, it tastes yummy. They’re fine and they look wonderful. Pickled Vegetables with Apple Cider Vinegar (Tangy & Crunchy) is something that I have loved my whole life.
To get started with this particular recipe, we must first prepare a few components. 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
- Take 1.5 cups apple cider vinegar
- Prepare 1-2 tbsp sugar as per taste
- Prepare 2 tsp salt or as per taste
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. You might like to eat it raw by itself, or you can add it to a. Very simple, Very delicious accompanied with all kinds of meals sliced & diced!
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.
Pickle your garden harvest don't throw. Combine cider vinegar and garlic in small bowl. Apple cider vinegar is a popular ingredient in many detoxifying and cleansing recipes because it contains so many vitamins, minerals and "This makes my home-made tomato juice really tangy every morning! Cucumber Salad: Make a zippy cucumber salad with apple cider vinegar. Apple cider vinegar has more health benefits since it is not processed like white vinegar is.
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