Pickled Vegetables
40 min
Under an hour
Roman Vaněk
Ingredients
Preparation method
Ingredients overview
- celeriac
- red onion
- carrot
- salad cucumber
- beetroot
- 500 ml white wine vinegar
- 500 g granulated sugar
- 50 g mustard seeds
VEGETABLE PREPARATION PROCEDURE
Wash and dry the cucumber. Peel the other vegetables and slice them into 2 mm thick pieces. Arrange the different types of vegetables into jars with sealable lids.
BRINE PREPARATION PROCEDURE
In a pot, combine all ingredients and 500 ml of water and bring to a boil. Remove from heat and let stand for 30 minutes. Mix thoroughly.
Strain the warm brine through a sieve and pour it over the vegetables in the jars. Place the jars in the refrigerator and let marinate for 36 hours.
Chef's tip
If you own a vacuum sealer, place the vegetables (each type separately) in a maximum of two layers into plastic bags designed for food vacuum sealing, add a few tablespoons of the brine, and vacuum seal to 100%. Leave in the refrigerator for 12 hours and you can serve as a side dish to many meals.
Nutritional values
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