How to Pickle

Serves 4 A very healthy recipe, easy to make and suitable for vegans and vegetarians. Ready in 20 minutes! #STARFineFoods Ingredients: 500 g mixed vegetables (carrots, peppers, etc.)* 250 ml of STAR Balsamic Vinegar 3 cloves of garlic 30 g sugar 40 g salt A pinch of black pepper 450 g ice * You can also pickle mushrooms or fruit, for example. Instructions:

Mix the vinegar, salt, sugar, pepper and crushed garlic in a saucepan.

Bring to a boil and cook, stirring constantly, until the sugar and salt dissolve. Add the ice and stir until melted.

Place the chopped, clean vegetables into well-washed, dry glass jars. Fill the jars with the STAR Balsamic Vinegar mixture to cover the vegetables. Close them tightly and shake them a little to ensure the contents are well distributed.

Store the jars in the refrigerator and preferably wait a few days before eating so that the flavors have time to combine. Keep for a maximum of three weeks.

How to Pickle

A very healthy recipe, easy to make and suitable for vegans and vegetarians. Ready in 20 minutes! #STARFineFoods

Ingredients

  • 500 g mixed vegetables (carrots, peppers, etc.)*
  • 250 ml of STAR Balsamic Vinegar
  • 3 cloves of garlic
  • 30 g sugar
  • 40 g salt
  • A pinch of black pepper
  • 450 g ice
  • * You can also pickle mushrooms or fruit, for example.

Instructions

1

Mix the vinegar, salt, sugar, pepper and crushed garlic in a saucepan.

2

Bring to a boil and cook, stirring constantly, until the sugar and salt dissolve. Add the ice and stir until melted.

3

Place the chopped, clean vegetables into well-washed, dry glass jars. Fill the jars with the STAR Balsamic Vinegar mixture to cover the vegetables. Close them tightly and shake them a little to ensure the contents are well distributed.

4

Store the jars in the refrigerator and preferably wait a few days before eating so that the flavors have time to combine. Keep for a maximum of three weeks.

1

Mix the vinegar, salt, sugar, pepper and crushed garlic in a saucepan.

2

Bring to a boil and cook, stirring constantly, until the sugar and salt dissolve. Add the ice and stir until melted.

3

Place the chopped, clean vegetables into well-washed, dry glass jars. Fill the jars with the STAR Balsamic Vinegar mixture to cover the vegetables. Close them tightly and shake them a little to ensure the contents are well distributed.

4

Store the jars in the refrigerator and preferably wait a few days before eating so that the flavors have time to combine. Keep for a maximum of three weeks.

Total Time: 20 minutes

Serves: 4

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