x
2 Photos
x
Select File


Validate Cancel
2

How to make pickled vegetables?

40 mins
15 mins
Low
102
Favorites
Collections
Glider
Super List
Upload a picture
To print
Pickling is a food preservation procedure, applied mainly to vegetables and fruits, which consists of immersing them in a solution of salt or vinegar and aromatic herbs. The acidity of this mixture allows the growth of spoilage microorganisms to be inhibited and gives it a different flavor. In Mexico this is also known as escabeche. Learn how to make pickles at home and how to use this effective preservation method.
Learn more about Brenda Villagomez

Ingredients

6 portions
  • 4 pieces glass jar with lid
  • water, to boil the jars
  • 6 cups water
  • 2 cups white vinegar
  • 3 tablespoons sugar
  • 1 1/2 tablespoons salt
  • 2 tablespoons fennel seed
  • 1 tablespoon mustard seed
  • 1 tablespoon 4 peppers, (mixture of peppers)
  • 3 cloves garlic
  • 1 bunch aromatic herb
  • 1 cup potato cambray, in halves
  • 1 cup broccoli
  • 1 cup cauliflower
  • 1 cup carrot, sliced
  • 1 cup pumpkin, in slices
  • 1 cup red onion, in slices

Preparation

Before starting, it is not necessary to buy glass jars, reuse those that used to preserve products such as mayonnaise, jams, olives, among others, just make sure to wash and clean them well with soap and water, and sterilize them.

Once they are clean, boil water in a deep enough pot, lower the heat and place the glass jars and their lids (they should not be covered); if necessary lay them down so they do not move too much. Keep the jars in the water over medium low heat for 20 minutes. Make sure that the water does not boil into a large bubble so as not to cause any accident.

After time, remove them from the water with the help of tweezers, drain them on a cotton towel. Then place them on a baking tray and bake at 120 ° C for 10 minutes or until the jar is completely dry. Reserve until use.
For the pickle base mix, place the water in a pot together with the vinegar, sugar, salt, herbs, pepper mix, mustard seeds, fennel seeds and garlic. Boil for 2 minutes.
Add the potato, carrot, pumpkin, broccoli, cauliflower and finally the red onion, leave in the water for 1 minute and remove from the heat.
Let cool completely and place in your glass container.
Serve on a plate and enjoy!

PRESENTATION

Use the pickles to accompany salads, fried chicken, fish, or as a snack.

TIPS

Use white wine vinegar for pickles, as the acidity of the wine helps to preserve it more effectively and the flavors it provides will make a big difference.

Did you cook this recipe?

Print recipe for:

Nutritional information

* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
Energy
22.6
kcal
1.13%
Carbohydrate, by difference
4
g
1.33%
Protein
0.7
g
1.4%
Total lipid (fat)
0.3
g
0.46%
100
Do you want to know what other nutrients this recipe has?
Provided by USDA
Rate this tip
Ratings (2)
Rudy Garcia
25/03/2021 17:14:59
Gracias por las recetas que publican
Alicia Miranda Roman
17/03/2021 06:52:07
Me encanto saber como esterilizar los frascos yo pensaba que con lavarlos era suficiente Gracias

Subscribe to news from kiwi and receive original seasonal recipes, menus and much more every week in your inbox.

Submit
ADVERTISING
ADVERTISING
ADVERTISING