Pickled Vegetables with Apple Cider Vinegar (Tangy & Crunchy)
Pickled Vegetables with Apple Cider Vinegar (Tangy & Crunchy)

Hello everybody, hope you are having an incredible day today. Today, I will show you a way to prepare a special dish, pickled vegetables with apple cider vinegar (tangy & crunchy). One of my favorites food recipes. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Pickled Vegetables with Apple Cider Vinegar (Tangy & Crunchy) is one of the most favored of recent trending meals in the world. It is easy, it is quick, it tastes delicious. It is enjoyed by millions every day. They’re fine and they look wonderful. Pickled Vegetables with Apple Cider Vinegar (Tangy & Crunchy) is something that I have loved my entire life.

To get started with this recipe, we have to prepare a few components. You can cook pickled vegetables with apple cider vinegar (tangy & crunchy) using 5 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to make Pickled Vegetables with Apple Cider Vinegar (Tangy & Crunchy):
  1. Take As per your choice Vegetables(like Radish,Carrot,Cucumber or as per choice)
  2. Take 4 cups water
  3. Take 1.5 cups apple cider vinegar
  4. Make ready 1-2 tbsp sugar as per taste
  5. Get 2 tsp salt or as per taste
Instructions to make Pickled Vegetables with Apple Cider Vinegar (Tangy & Crunchy):
  1. Wash & cut the vegetables like radish, cucumber(without seeds) and carrot into thin slices. Also, wash and keep aside green chillies (optional).
  2. 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.
  3. To prepare the vinaigrette, boil four cups of water with the vinegar, salt and sugar until the sugar and salt have dissolved.
  4. Now in a dry & clean glass bowl (heatproof), put some garlic cloves & whole black pepper or dried herbs of your choice.
  5. Then fill the bowl with the vegetables. Pour the hot vinaigrette over the vegetables until the liquid covers them.
  6. Cover it well and don't open it for atleast 12 hours. After that, it is ready to be consumed.
  7. 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!
  8. The Jar can be kept in the refrigerator for up to 3 weeks.

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