Crispy Pickled Vegetables
40 min
Under an hour
Sezamo
Ingredients
Preparation method
Ingredients overview
- 1500 g celery root
- 100 g red onion
- 150 g carrots
- 300 g Fabio cucumber
- 170 g fresh beetroot
- 500 ml white wine vinegar
- 500 g white granulated sugar
- 50 g mustard seeds
PREPARING THE VEGETABLES
Wash and thoroughly dry the cucumber. Peel the rest of the vegetables and cut them into thin slices, approximately 2 mm thick. Place each type of vegetable into clean jars with airtight lids.
PREPARING THE BRINE AND MARINATING
In a pot, mix all the brine ingredients with 500 ml of water and bring the mixture to a boil. Remove the pot from the heat and let the mixture rest for 30 minutes, then stir well.
Strain the warm brine through a fine sieve and pour it into the jars over the vegetables until they are completely covered. Place the jars in the refrigerator and let the vegetables marinate for 36 hours before serving.
Chef's tip
If you desire a more intense flavor, you can also add a few black peppercorns or a bay leaf to the jars. Vegetables prepared this way keep excellently in the refrigerator for several weeks.
For an extra crispy result, you can use a vacuum sealer: place the vegetables in vacuum bags, add a few tablespoons of brine, and vacuum seal at 100%. Leave them in the refrigerator for 12 hours and they are ready to serve!
50 min
Under an hour
