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We hope you got insight from reading it, now let's go back to pickled vegetables with apple cider vinegar (tangy & crunchy) recipe. To make pickled vegetables with apple cider vinegar (tangy & crunchy) you only need 5 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to prepare Pickled Vegetables with Apple Cider Vinegar (Tangy & Crunchy):
- Prepare of As per your choice Vegetables(like Radish,Carrot,Cucumber or as per choice).
- Use 4 cups of water.
- You need 1.5 cups of apple cider vinegar.
- Take 1-2 tbsp of sugar as per taste.
- Take 2 tsp of salt or as per taste.
Instructions to make Pickled Vegetables with Apple Cider Vinegar (Tangy & Crunchy):
- Wash & cut the vegetables like radish, cucumber(without seeds) and carrot into thin slices. Also, wash and keep aside green chillies (optional)..
- Put sliced veggies into a strainer and sprinkle with some salt. Mix and let drain for 30 minutes; this will help the vegetables lose water. After that wash inside the strainer with water. Strain & Let it dry for 5-10 mins on a kitchen towel..
- To prepare the vinaigrette, boil four cups of water with the vinegar, salt and sugar until the sugar and salt have dissolved..
- Now in a dry & clean glass bowl (heatproof), put some garlic cloves & whole black pepper or dried herbs of your choice..
- Then fill the bowl with the vegetables. Pour the hot vinaigrette over the vegetables until the liquid covers them..
- Cover it well and don't open it for atleast 12 hours. After that, it is ready to be consumed..
- Now transfer it to a clean & dry glass Jar with the vegetables leaving 1/2-inch space from the the top so that the vinaigrette cover them. Enjoy your crunchy-munchy healthy pickle anytime!.
- The Jar can be kept in the refrigerator for up to 3 weeks..
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