Pickled Veggies | Cookdtv

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Name: Pickled Veggies
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: Talking Rain AQA Water, 9.5 pH; El Guapo® Whole Cinnamon (Canela Entera); Cake Mate Sugar, Blue; Morton Iodized Salt, 26 Ounce; Badia Spices Star Anise; O Organics Vinegar, Organic, White Distilled; Morton Black Peppercorn Grinder; Organic Cucumber; Carrot; Cebollitas Bunch; Chi-Chi's Chi Chi Green Chillies Diced; Gold Beet

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Pickled Veggies

Serves 410 mins prep15 mins cook

This recipe allows you to make delicious pickled veggies at home, perfect for serving with shawarma. The combination of white vinegar, water, and spices creates a tangy brine that enhances the flavor of assorted vegetables such as carrots, cucumbers, onions, and beetroot. This easy-to-follow recipe ensures your pickled veggies can be ready by the next day and last for up to two weeks in the refrigerator.

0 servings

What you need

fl oz water

El Guapo® Whole Cinnamon (Canela Entera)

in cinnamon

tbsp sugar

tsp salt

star anise

O Organics Vinegar, Organic, White Distilled

fl oz white vinegar

tsp black peppercorn

cucumber

carrot

onion

green chilli

beetroot

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Instructions

1: Boil the vinegar, salt, sugar, and water with the whole spices.

2: Switch off the pickling liquid and add the vegetables.

3: Allow the liquid to cool down.

4: Refrigerate once completely cooled.

5: Ready to be consumed from the next day.

6: Can be stored for up to 2 weeks.

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