PICKLED VEGETABLES/ how to pickle vegetables طرشي Թթու

vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: white vinegar

Apple cider vinegar offers a milder flavor.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey adds natural sweetness and complexity.

garlic

🥗Healthier: shallots

💰Cheaper: onion

Shallots provide a similar aromatic quality.

cucumbers

🥗Healthier: zucchini

💰Cheaper: pickled gherkins

Zucchini can be a lower-calorie alternative.

Cut and prepare all the vegetables using a knife or a special cutter.

Salt the turnips separately for about 10 minutes and then rinse them well to get rid of the bitterness.

In a saucepan, bring to a boil 6 cups of apple cider vinegar or white vinegar with 3 cups of boiled water.

Arrange the mixed vegetables into a sterilized jar using a tray to ensure a good mix in each jar.

After boiling the vinegar, set it aside until it's warm, then pour it over the vegetables in the jar, filling it to the top to cover all the vegetables.

Close the jar tightly and do not open it until one week later, shaking well to combine everything together.

For mini cucumbers, make a slit in the middle and stuff them with a spice mixture of parsley and the same spices used for the other vegetables.

Add a couple of drops of olive oil to the spices to help them stick together and form a paste.

Gently open the lid of the mini cucumbers and stuff them with the spice mixture, including crushed garlic.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary