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.
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.
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.
Total Time: 20 minutes
Serves: 4
