Easiest Way to Make Super Quick Homemade Pickled mixed vegetables

Hey everyone, hope you're having an amazing day today. Today, I will show you a way to prepare a distinctive dish, Recipe of Speedy Pickled mixed vegetables. One of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

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Many things affect the quality of taste from Pickled mixed vegetables, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Pickled mixed vegetables delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To get started with this particular recipe, we have to first prepare a few ingredients. You can cook Pickled mixed vegetables using 8 ingredients and 6 steps. Here is how you cook that.

I had some left over ginger and Chinese leaves at home. Wanted to use them up and I thought it would be great to make some pickled vegetables to eat as a side dish. For my pickling version I added carrots, Chinese leaves and ginger. If I had cucumbers or daikon I would have added that too. This is a simple recipe that as it requires few ingredients and the vegetables can be substituted to whatever you like. I hope you enjoy making and eating this as much as we do. #nowaste #leftovervegetables #pickling #pickledvegetables #carrots #ginger #chineseleaves

Ingredients and spices that need to be Prepare to make Pickled mixed vegetables:

1. 50 g ginger, grated or finely sliced
2. 100 g carrots, grated or finely sliced
3. 150 g Chinese leaves, roughly chopped
4. 1/2 cucumber, seeds removed and sliced (optional)
5. 4 teaspoons fine sea salt
6. 1 cup rice vinegar
7. 1/3 cup white sugar (granulated)
8. 1 1/2 cups water

Instructions to make to make Pickled mixed vegetables

1. Place the ginger, carrots and cucumber (optional) into a mixing bowl. Sprinkle with 2 teaspoons sea salt. In another mixing bowl add the Chinese leaves. Add 3 teaspoons sea salt. Stir both bowls with a fork or chopsticks to evenly coat and let stand for about 30 minutes mixing occasionally.
2. Then rinse and wash the ginger and carrots a few times. Drain the excess water and transfer to a clean jar The cabbage may take longer to soften. Tip: once you can bend cabbage without snapping, they are soft enough. Wash cabbage thoroughly a few times and transfer to the same jar as the ginger and carrots. Or into a separate clean jar.
3. In a medium sized saucepan, on medium low heat add the rice vinegar and sugar and stir together until sugar has fully dissolved.
4. Bring mixture to a boil, turn off the heat and let it cool enough. Then pour the liquid over the ginger slices in the jar.
5. Once completely cool put the lid on the jar and store in the refrigerator for a minimum of a one week. Tip: the liquid colour may change to slightly pink. Caused due to the reaction of rice vinegar that causes the change.
6. When ready to use serve in a small serving plate as a side accompaniment or place onto the serving dish.

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So that is going to wrap it up for this exceptional food Recipe of Quick Pickled mixed vegetables. Thanks so much for your time. I'm confident that you will make this at home. There's gonna be interesting food in home recipes coming up. Don't forget to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!