Pickled Vegetable Salad
⏳ Time
15 minutes
🥕 Ingredients
11
🍽️ Servings
8
Description
Pickled Vegetable Salad
Ingredients
- Pattypans - 3 pieces
- Orange Bell Peppers - 2 pieces
- Spanish onions - ½ heads
- Cucumbers - 2 pieces
- Apple Cider Vinegar - 12 fl oz
- Sugar - 6 teaspoons
- Salt - 1 tablespoon
- Coriander essential oil - ½ spoons
- Mustard Greens - ½ spoons
- Celery salt - ¼ spoons
- Clove - 1 piece
Step by Step guide
Step 1
Pour 600 ml of water and vinegar into a pot. Add all the spices, bring the liquid to a boil, and cook for three minutes, then let it cool.
Step 2
Cut the pattypans into pieces about one and a half centimeters thick. Slice the cucumbers lengthwise and then cut each half into wedges about half a centimeter thick. Cut the bell pepper and onion into strips of the same thickness.
Step 3
Place the vegetables in a large bowl, pour the marinade over them, and refrigerate for at least 24 hours, or up to four days. Before serving, drain the liquid from the salad.
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