Pickled vegetables

Votes: 1

Photo of the dish: Con Pulos

Time: 4 min.
Complexity: easily

Pickled vegetables - detailed recipe.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Vegetables

150 g young carrots, cut in half
150 g green beans
150 g yellow beans
1/2 red onion, cut into wedges

Marinade

2 tbsp white wine vinegar
2 tbsp of water
1/4 cup sea salt
3/4 cup sugar
2 bay leaves
1 lemon
1 tsp allspice
1 teaspoon coriander seeds

Ingredient Substitution Suggestions

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Recipes with similar ingredients: carrot, green beans, yellow beans, red onion, wine vinegar, allspice, bay leaf, lemon, coriander

Cooking the dish according to the recipe:

Blanch the vegetables: Soak carrots, yellow and green beans in boiling water for about 2-4 minutes. Drain.
Prepare the onion: Soak the red onion in cold water with ice, then transfer to a glass bowl with the vegetables.

Prepare the marinade: Mix and then bring to a boil water, vinegar, salt, sugar, bay leaves, lemon zest and juice, peppercorns and coriander seeds.

Pour the marinade over the vegetables, then let cool for 4 hours or more.

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