Pickled sweet-sour vegetables

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15min + 1 night resting

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Easy

Make pickled vegetables that go well with salads, charcuterie, or as a topping for sandwiches. Easy to prepare and long-lasting!

Make pickled vegetables that go well with salads, charcuterie, or as a topping for sandwiches. Easy to prepare and long-lasting!
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Ingredients

What do you need?

Quantity: 4P

150 g salt 50 g sugar Mixture of 1 kg cauliflower florets, onions, radishes, turnips cut into quarters… 1 l jar, sealable with a rubber band 10 ml red wine vinegar 200 ml mirin or sushi vinegar 200 ml regular vinegar

150 g salt 50 g sugar Mixture of 1 kg cauliflower florets, onions, radishes, turnips cut into quarters… 1 l jar, sealable with a rubber band 10 ml red wine vinegar 200 ml mirin or sushi vinegar 200 ml regular vinegar

Preparation method

How do you make this?

Sprinkle the salt and sugar on the vegetables.

Let it rest overnight under plastic wrap.

Rinse well, drain, and place the vegetables in the jar.

Fill with the mixture of red wine vinegar, mirin or sushi vinegar, and regular vinegar.

A few hours later, the salt will have done its work, and you can eat the vegetables.

Lasts for months, but the color may change.

Social

Make eat share tag

Did you recreate this recipe and was it tasty? Then definitely share it on social media and tag @sofiedumontchef! I would love that! Enjoy.