Pickling is a great way to enjoy vegetables.
Vegetables get a new taste in pickle broth. InkaSoveri
Pickling vegetables is definitely worth it. When you make a larger batch at once, you have vegetables ready for every meal in the fridge.
Pickled vegetables are easy to prepare and you get a delicious taste in addition to being healthy.
Food influencer Mari Moilanen encourages everyone to go pickling. Pickled vegetables stay good in the refrigerator for about two weeks.
Mari Moilanen states that pickle broth can also be made with vinegar, not just rice wine vinegar. Mari Moilanen
– I went wild with pickling and made a couple of recipes for a milder pickling broth with rice vinegar as the vinegar, Moilanen says.
Asian-style pickled vegetables are especially suitable for stews, tacos and wraps. The vegetables in the base broth work as a side dish in the food as well as in the food. According to Moilanen, these jars can be brought to the dining table with any food.
Asian-style pickled vegetables
2 carrots
2 red onions
1 cucumber
a piece of radish
5 jalapenos
Pickling broth:
3 dl rice vinegar
2 dl of water
1 dl sugar
1 teaspoon of salt
1. Cut all the vegetables into thin strips. Put the vegetables in layers in a clean glass jar of about 1.5 liters.
2. Boil the pickling broth ingredients in a pot and let it cool.
3. Pour the pickling broth into the jar so that the vegetables are completely covered. Let it season in the fridge for at least a few hours.
Pickled vegetables
3 small bell peppers
2 carrots
1 bunch of asparagus
1 cucumber
1 red onion
1 red chili
Pickling broth:
3 dl rice vinegar
1.5 dl of water
1.5 dl mirin
1/2 teaspoon salt
a piece of ginger
1 clove of garlic
1 tsp coriander seeds
1. Cut all the vegetables into thin slices. Remove the watery center of the cucumber. Put the vegetables in a clean glass jar of about 1.5 liters.
2. Peel and slice the ginger and garlic clove. Boil the ingredients for the pickling broth in a pot and let it cool.
3. Pour the pickling broth into the jar so that the vegetables are completely covered. Let it season in the fridge for at least a few hours.