Quick and instant pickled vegetables are a perfect thing to make with any vegetables and store them in the fridge. It is a simple technique of mixing water with vinegar, spices, and sugar. These quick and instant pickled vegetables can be eaten with sandwiches, salads, eggs, rice. These quick and instant pickled vegetables give a nice acidity and crunch to your food. You can use any vegetables you like, cauliflower, turnips, capsicums, cucumbers, carrots, onions, ginger, and many more.
Quick and Instant Pickled Vegetables
Quick and instant pickled vegetables | Instant Pickled Onions, Carrots, and Beetroot step by step guide for making it. Instructional video to make "Quick and instant pickled vegetables | Instant Pickled Onions, Carrots, and Beetroot".
Equipment
- Pot
Ingredients
- 2 cups water
- 12-15 pieces peppercorn
- 2 pieces bay leaf
- 1 large onions julienne chopped
- 1 large beetroot julienne chopped
- 3 pieces carrots julienne chopped
- 2 pieces cinnamon stick
- 1/2 cup sugar
- 1 cup white vinegar
- 1 tablespoon salt
Instructions
- Pour 2 cups of water in a bowl
- Add ½ cup sugar, let the sugar dissolve
- Then add 2 cinnamon stick in the sugar water
- Then add 12 peppercorns,
- And add 2 bay leaf
- Mix everything well
- Now add vinegar
- Add salt to it and mix well
- After the water starts to boil. Add the julienne vegetables to it
- Mix well and let it cook the vegetables in the water for 3minutes
- Cool it down and store it in a jar
Video
Notes
What to eat with quick and instant pickled vegetables:
- Sour Dough Sandwich
- Shawarma
- Add some fresh vegetables and make a salad
- Grilled cheese sandwich
- Vegetable Millet Khicdhi
- Quick and instant pickled vegetables are best consumed within three days, but they keep for 2 to 3 weeks in the refrigerator.
- You can make individual vegetable as well and store them
- The Sugar can be replaced with either jaggery or honey.
- You can cut the vegetables how you like. ( round, juliennes, square)
