Mixed Pickled Vegetables

🧂 Ingredients

• 4 baby carrots
• 1 Chioggia beets
• ¼ celery root
• ¼ turnip
• 1 corn on the cob
• ½ red onion
• 4 baby sweet pepper
• 100 ml water
• 200 ml apple cider vinegar
• 2-3 tbsp salt

  25gr
• 50 gr caster sugar
• ½ tsp mignonette pepper
• ½ tsp coriander seeds
• 2-3 garlic cloves
• 1 red long chili
• 1 tbsp ginger slices
• 2-3 kaffir lime leaves

Instructions

• 1 Boil the corn on the cob in salted water for 6-8 minutes.
• 2 Blanch and peel the baby carrots.
  
  Cut the vegetables into sticks, dices or slices or whatever shape you like.
• 3 Tightly arrange the vegetables into the glass jar.
• 4 Place all ingredients together in a saucepan and boil for 2-3 minutes to infuse.
• 5 Pour the boiling brine mixture into the jar covering the vegetables. Tap the jar
  on the counter to release the air bubbles.
• 6 Tightly close the lid and place the jar upside down to cool. Refrigerate the
  pickled vegetables for 48 hours before eating.

Nutrition Info