Pickled Garden Vegetables
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Makes 4 - 6 servings
INGREDIENTS
| 250 ml (1 cup) |
rice vinegar |
| 250 ml (1 cup) |
water |
| 75 ml (1/3 cup) |
white wine vinegar |
| 50 ml (1/4 cup) |
sugar |
| 10 ml (2 tsp) |
SIFTO Coarse Salt |
| 10 ml (2 tsp) |
juniper berries |
| 600 ml (3 cups) |
assorted mixed small vegetables, such as baby peppers, baby zucchini, baby onions, baby squash, cauliflower florets |
DIRECTIONS
- Combine vinegars, water, sugar, salt and juniper berries in medium saucepan. Bring to a boil; reduce heat and simmer until sugar is dissolved.
- Pour liquid over vegetables and cool to room temperature. Cover and refrigerate at least 24 hours before serving. Pickled garden vegetables will keep in the refrigerator for 2 weeks.
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