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Vinegar Pickled Vegetables Recipe
|Vegetable marrow||1⁄2 Small|
|Beans||1⁄4 Cup (4 tbs) (1 Handful)|
|Shelled peas||1⁄4 Cup (4 tbs) (1 Handful)|
|For spiced vinegar|
|White vinegar||2 Cup (32 tbs)|
|Ginger piece||1⁄2 Inch|
|Cinnamon piece||1⁄2 Inch|
|Garlic||3 Clove (15 gm)|
Calories 120 Calories from Fat 3
% Daily Value*
Total Fat 0.63 g0.97%
Saturated Fat 0.09 g0.45%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 128.7 mg5.4%
Total Carbohydrates 25 g8.2%
Dietary Fiber 6.8 g27%
Sugars 8.6 g
Protein 6 g13%
Vitamin A 4.5% Vitamin C 144.9%
Calcium 8% Iron 10.4%
*Based on a 2000 Calorie diet
2. Weigh the marrow and cucumber. For every 1/4 kg, use 30 gm salt. In a ceramic dish with a lid, layer the vegetables as follows: put a layer of vegetables, and sprinkle some salt. Repeat this process ending with salt. This method is called dry brine. When the layering is over, cover the dish and leave it overnight.
3. The rest of the vegetables should bo, wet brined., For this, weigh the vegetables. For every 1/4 kg vegetable, use 30 gm salt dissolved in 1-1 1/2 cups of water. Put the vegetables in a jar and soak them overnight in salt water, ensuring that the vegetables are fully immersed in the brine.
4. Pour the vinegar into a pan, add all the ingredients, and boil for 1-2 minutes. Remove pan from fire, cool and strain. This is the spiced vinegar.
5. Next day drain all the salt water from both the dry and wet brine by shaking the vegetables vigorously to remove all the water. Transfer the vegetables to a dry jar or bottle, packing them evenly.
6. Pour the spiced vinegar into the jar one to two inches above the vegetables. Cover tight and store for a few days before use.