Asian Pickled Vegetables

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1 cup Apple Cider Vinegar

1 cup water

¾ cup sugar

2 ½ in piece of fresh gingerroot, peeled and sliced thin

1 cucumber, peeled, cut in half lengthwise and sliced

1 carrot peeled and sliced

1 red bell pepper, seeded and sliced

½ cup cauliflower florets cut small

½ cup broccoli florets cut small

1 small sweet onion cut into half slices and rings separated

 

Mix vinegar, water and sugar in a glass or ceramic bowl until sugar is dissolved.

Add the rest of the ingredients.

Cover and store in the refrigerator for 48 hours.

Use slotted spoon to serve.

 

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